Looking for a lunch that keeps you full for hours without weighing you down? This high-protein chicken and mushroom salad packs 33 grams of protein per serving, yet tastes creamy and indulgent thanks to a light sour cream dressing. It’s the kind of simple make-ahead lunch I reach for again and again — quick, budget-friendly, and endlessly customizable. For another protein-rich midday meal, try my homemade turkey sausages.
Ingredients
- 120 g (4.2 oz) chicken fillet
- 100 g (3.5 oz) canned mushrooms, drained
- 40 g (3 tbsp) green peas
- 80 g (1/2) cucumber, diced
- 30 g (2 tbsp) sour cream
- Salt to taste
Instructions
- Bake or pan-sear the chicken fillet without oil until cooked through, then dice.
- Dice the cucumber. Combine all ingredients in a bowl, season with salt and pepper, and toss with the sour cream.
Tips
- Swap the sour cream for plain Greek yogurt for an even bigger protein boost.
- Make it ahead: keep the dressing separate and toss just before serving so the cucumber stays crisp. It pairs nicely with juicy chicken patties with herbs in a lunch box.
- Cook the chicken until it reaches a safe internal temperature — the USDA recommends 165°F (74°C) for poultry — then let it cool slightly before dicing. A side of savory egg patties with green onion turns this into a full high-protein spread.
Nutrition
Nutrition (per whole dish): 240 kcal · Protein 33 g · Fat 7 g · Carbs 10 g.