High-Protein Chicken Salad with Yogurt and Mustard Dressing

Ingredients

• 250 g Boiled chicken breast (Cook beforehand with spices and salt for flavor; then shred.)
• 3 lonchas Ham (Chop; approximately 60 g total.)
• Lettuce (Amount to taste; approximately 100 g, washed and chopped.)
• 2 Hard-boiled eggs (Peeled and chopped.)
• Mozzarella (Optional; a handful, approximately 30 g.)
• 250 g Greek yogurt (Can be substituted with whipped fresh cheese, cottage cheese, plain yogurt, plant-based yogurt, or mayonnaise.)
• 30 g Dijon mustard
• 10 ml Olive oil

Steps

1. 1

   If not already prepared, boil the chicken breast with spices and salt until fully cooked and it reaches 74 °C in the center. Let it cool enough to handle, then shred it into strips.

2. 2

   Prepare the hard-boiled eggs: peel and chop them into small pieces. Wash and chop the lettuce, and cut the ham slices.

3. 3

   Place the shredded chicken, chopped ham, lettuce, and hard-boiled eggs in a large bowl. If desired, add the mozzarella as well.

4. 4

   In a separate bowl, add the Greek yogurt, Dijon mustard, and olive oil. Mix well until smooth and creamy.

5. 5

   Pour the dressing over the chicken and vegetable mixture. Toss gently until all the ingredients are well coated.

6. 6

   Cover the bowl and refrigerate the salad for at least 1 hour, until thoroughly chilled. Serve directly from the refrigerator.

Notes

The recipe makes 2 servings. The chicken and eggs must be cooked and chilled before mixing the salad. For a dairy-free version, use plant-based yogurt or mayonnaise, as originally suggested.

Nutrition per serving

• salad
• main course
• high-protein
• low-carb
• keto
• gluten-free
• flour-free
• cold