Greek Yogurt Chicken Salad with Crispy Chickpeas
High-protein chicken salad with Greek yogurt and roasted chickpeas — 42g protein per serving, meal prep friendly, ready in 45 minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup plain nonfat Greek yogurt
- 1 (15 oz) can chickpeas, drained and patted dry
- 2 tbsp extra virgin olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 medium red bell pepper, finely diced
- 1 cup diced English cucumber
- 3 green onions, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 2 cups mixed greens or spinach for serving
Instructions
- 1
Season the chicken breasts evenly on both sides with 1/4 teaspoon of salt and a pinch of black pepper.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 3
Place the chicken breasts in the hot skillet and sear for 6-7 minutes without moving them, until the bottom develops a golden crust.
- 4
Flip each breast and cook for another 6-7 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
- 5
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then cut into bite-sized chunks or shred with two forks.
- 6
While the chicken rests, toss the dried chickpeas with the remaining 1 tablespoon of olive oil, smoked paprika, and garlic powder in a small bowl.
- 7
Spread the seasoned chickpeas on a baking sheet and roast at 400°F for 15-18 minutes, shaking the pan halfway through, until they're crispy and golden brown.
- 8
Combine the Greek yogurt, Dijon mustard, lemon juice, and cayenne pepper in a large mixing bowl and whisk until smooth.
- 9
Add the cooled chicken chunks to the yogurt dressing and gently fold together until every piece is coated.
- 10
Fold in the diced red bell pepper, cucumber, sliced green onions, and fresh dill until evenly distributed.
- 11
Season the salad with the remaining salt and black pepper, tasting and adjusting as needed.
- 12
Gently stir in the crispy roasted chickpeas just before serving to maintain their crunch.
- 13
Divide the mixed greens among serving bowls or containers and top each with a generous portion of the chicken salad.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Plain nonfat Greek yogurt | 2% Greek yogurt or plain Icelandic skyr | Increases creaminess and richness while maintaining high protein content (20g per serving vs 18g for nonfat) |
| Chickpeas | White beans or cannellini beans | Similar fiber and protein content (15g protein per can) with a slightly creamier texture when roasted |
| Fresh dill | Fresh tarragon or chives | Maintains brightness and freshness while offering different flavor profiles that pair well with chicken |
| Mixed greens base | Chopped romaine or massaged kale | Heartier greens that hold up better during meal prep and add more fiber and micronutrients |
| English cucumber | Celery or radishes | Provides similar crunch and hydration with different nutritional profiles; radishes add peppery notes |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 412 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 95mg |
| Sodium | 580mg |
| Carbohydrates | 28g |
| Fiber | 6g |
| Sugar | 4g |
| Protein | 42g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
