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Chicken salad with double portion of chicken, a side of raw veggies and a Greek yogurt dip

average rating is 3 out of 5, based on 150 votes

Get ready to light up your kitchen with this low-carb, high-protein chicken salad recipe! It's bursting with succulent chicken, crunchy veggies, and a creamy Greek yogurt dip. Not only does it take minimal time to prepare, but it's also diabetic-friendly, making it the perfect healthy meal choice. Brace yourself for a punch of flavor that'll leave you wanting to whip this dish up time and again!

Serving Suggestions/Tips:

Feel free to customize your salad with your favorite low-carb veggies - think bell peppers, radishes, or broccoli! If you want to kick up the flavor even more, try marinating the chicken in the spices for an hour before cooking.



Prep Time


Total Time







Low-Carb High-Protein Diabetic-Friendly Gluten-Free Nut-Free Dairy-Free Option Sugar-Free Heart-Healthy Low-Sodium High-Fiber Keto-Friendly Paleo-Friendly Clean Eating Low-Calorie High in Vitamins Lean Protein


  • 2 boneless, skinless chicken breasts (double portion for added protein)

  • 1 tablespoon olive oil

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt and pepper to taste

  • 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)

Greek Yogurt Dip:

  • 1/2 cup plain Greek yogurt (choose a brand with no added sugars)

  • 1 tablespoon lemon juice

  • 1 tablespoon chopped fresh dill

  • Salt and pepper to taste

Raw Veggie Side:

  • 1 cup cucumber slices

  • 1 cup cherry tomatoes



  • Preheat your oven to 400°F (200°C).

  • Pat dry the chicken breasts with paper towels and place them on a baking sheet.

  • Drizzle the olive oil over the chicken breasts, then sprinkle paprika, garlic powder, onion powder, salt, and pepper evenly on both sides.

  • Bake the chicken in the preheated oven for about 20-25 minutes or until fully cooked and no longer pink in the center.

  • Once cooked, let the chicken rest for a few minutes before slicing it into bite-sized pieces.

2. Greek Yogurt Dip:

  • In a small bowl, combine the plain Greek yogurt, lemon juice, chopped dill, salt, and pepper. Mix everything together until well combined. Adjust the seasoning to your taste.

3. Raw Veggie Side:

  • Wash and slice the cucumber and cherry tomatoes. Arrange them on a plate as a refreshing and crunchy side dish.

4. Assembling:

  • Grab two serving bowls and divide the mixed salad greens between them.

  • Top each bowl with half of the sliced chicken pieces.

  • Serve the raw veggies on the side.

  • Add a dollop of the Greek yogurt dip on top of the chicken salad.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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