High Protein Smashed Chicken Salad (Low Carb)
This smashed chicken salad is a protein powerhouse that uses high-quality ingredients for maximum flavor and nutrition. Instead of dicing, cooked chicken breasts are lightly smashed or shredded, giving the salad a heartier, less uniform texture that’s great for scooping or spreading.
The dressing is a harmonious blend of creamy, tangy, and savory flavors. A base of Greek yogurt and a touch of mayo provides the perfect creamy binder, while a spoonful of Dijon mustard adds a necessary sharp kick. Finely minced red onion brings a pungent crunch, which is balanced by the fresh, mild bite of chopped chives.
For an extra layer of healthy fats and smooth texture, cubed avocado is folded into the mix just before serving. This not only enhances the nutritional profile but also gives the final salad a beautiful, fresh green hue.
Add in some extra tang with fresh squeezed lemon or red wine vinegar. If you like this recipe, you will also love my Crispy Smashed Potato Salad or my Avocado Egg Toasts.
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High Protein Smashed Chicken Salad
Equipment
- medium bowl
Ingredients
- 1 chicken breast, cooked + cubed
- 1 small avocado, ripe
- 2 soft boiled eggs
- 1/3 cup Greek yogurt
- 1 heaping tbs mayo
- 1 tsp Dijon mustard
- 1 tbs red onion, fine chop
- 2 tbs pickles, fine chop
- 1 tbs chives, chopped
- 1 tbs olive oil
- salt + pepper, to taste
- pita pockets or romain lettuce leaves, as a vessel
Instructions
- Toss all of the ingredients listed above into a medium bowl and use a fork to smash and combine. Taste the chicken salad and adjust any ingredients to your palette. Scoop onto lettuce leaves or onto your pita pocket and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If you don’t have Greek yogurt you can use cottage cheese.
- You can sub in canned tuna fish for the chicken.
- If you want a little tang add some squeezed fresh lemon juice or red wine vinegar.
Nutrition
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