This High-Protein Chicken and Mushroom Salad is light, creamy and seriously satisfying, with tender shredded chicken, golden sauteed mushrooms and crisp cucumber folded into a tangy Greek yogurt dressing. It is the kind of easy, wholesome lunch that keeps you full for hours without feeling heavy. If you love protein-packed salads, you will also enjoy this High-Protein Squid Salad, and for another chicken favorite, try these Juicy Chicken Patties with Melty Mozzarella in Tomato Sauce.
Ingredients
- For 2 servings: 300 g (10.5 oz) chicken breast
- 100 g (3.5 oz) Greek yogurt (2% fat)
- 30 g (1 oz) light cheese, grated
- 300 g (10.5 oz) button mushrooms, finely sliced
- 1 large egg
- 2 egg whites
- 5 g (1 tsp) butter
- 1 onion, diced
- 1 cucumber, diced
- Salt and black pepper to taste
Instructions
- Fry the mushrooms with the onion in butter until golden.
- Boil or poach the chicken breast with a bay leaf, salt, and black pepper; shred into fibers.
- Hard-boil the eggs, then dice the whole egg and the two whites.
- Combine the chicken, mushrooms, eggs, and cucumber with the Greek yogurt, salt, and pepper.
- Top with grated cheese and serve.
Tips
- Let the mushrooms cool slightly before mixing so the yogurt dressing stays thick and creamy.
- For food safety, cook chicken until it reaches the safe internal temperature recommended by USDA.
- Chill the salad for 20 minutes before serving for the freshest, most refreshing flavor.
Nutrition: per serving: 339 kcal, protein 53 g, fat 6 g, carbs 3 g