Description

This high-protein chicken salad is a quick and nutritious meal, perfect for packing into your work lunchbox. With tender chicken, crunchy veggies, and a tangy dressing, it’s a satisfying meal to keep you energized throughout your workday.

Ingredients

Scale

2 cups cooked chicken breast, shredded or cubed

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup shredded carrots

1/2 cup cooked quinoa (optional for extra protein)

1/4 cup feta cheese, crumbled (optional)

1/4 cup olive oil

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tsp honey (optional for sweetness)

Salt and pepper to taste

Fresh herbs (optional: parsley, cilantro, or basil)

Instructions

Prepare the chicken: If you don’t have pre-cooked chicken, simply bake or grill chicken breasts until fully cooked, then shred or cube them. You can use rotisserie chicken for an even quicker option.
Prepare the veggies: Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and shred the carrots. Set aside.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper to taste.
Assemble the salad: In a large mixing bowl, combine the cooked chicken, cherry tomatoes, cucumber, red onion, shredded carrots, and quinoa (if using).
Toss and serve: Pour the dressing over the salad and toss everything together until well-coated. Top with feta cheese and fresh herbs if desired.

Chill and pack: If preparing ahead for lunch, cover and refrigerate for at least 30 minutes. Pack into meal prep containers for a grab-and-go work lunch.

Notes

Feel free to swap ingredients like using Greek yogurt instead of dressing or adding other veggies like bell peppers or avocado.

Prep Time: 15 minutes
Cook Time: 0 minutes