This Chicken Yogurt Salad is perfect if you’re looking for a protein-packed salad. This is the perfect salad for anyone trying to reach their protein macro for the day!
Ingredients to make Chicken Yogurt Salad:
- 20 oz Boneless, Skinless, Chicken Breast cut into bite-size pieces
- ? tsp Black Pepper
- ? tsp Garlic Powder
- ½ tbsp Extra Virgin Olive Oil
- ¾ cup Frozen Corn
- 1 Cucumber chopped, (about 150 grams or 1 medium cucumber)
- ½ Red Onion sliced, (about 75 grams or ½ onion)
- 10 Cherry Tomatoes cut in half
- 1 Avocado
- ¼ cup Non-Fat Greek Yogurt (about 2 ounces)
- 6 cup Baby Spinach (about 120 grams)
Instructions
- Heat a large stovetop pan to medium heat.
- While the pan is heating, chop the chicken into bite-size pieces and season with black pepper and garlic powder.
- Next, add the oil to the hot pan and immediately add the chopped chicken to the pan. Spread the chicken out into one even layer and allow it to cook for 5 minutes.
- While the chicken is cooking, chop your cucumber, slice your onion, and cut your tomatoes.
- After 5 minutes give your chicken a stir. You should see that one side has turned golden brown and the rest of the chicken is a whitish color. Stir and allow to cook for another 5 minutes, stirring every two minutes or so.
- Once the chicken is just about done add the frozen corn to the pan. Break up any large chunks of corn and cook with the chicken for 2-3 minutes, just enough to warm up the corn.
- Turn the heat to low and add the: cucumber, red onion, cherry tomatoes, avocado, and yogurt. Stir everything together until the yogurt is evenly distributed. Season to taste with a little salt and pepper.
- Serve the chicken mixture on top of a bed of spinach or any greens of your choice!
Chicken Yogurt Salad
Ingredients
- 20 oz Boneless, Skinless, Chicken Breast cut into bite-size pieces
- ? tsp Black Pepper
- ? tsp Garlic Powder
- ½ tbsp Extra Virgin Olive Oil
- ¾ cup Frozen Corn
- 1 Cucumber chopped, (about 150 grams or 1 medium cucumber)
- ½ Red Onion sliced, (about 75 grams or ½ onion)
- 10 Cherry Tomatoes cut in half
- 1 Avocado
- ¼ cup Non-Fat Greek Yogurt (about 2 ounces)
- 6 cup Baby Spinach (about 120 grams)
Instructions
- Heat a large stovetop pan to medium heat.
- While the pan is heating, chop the chicken into bite-size pieces and season with black pepper and garlic powder.
- Next, add the oil to the hot pan and immediately add the chopped chicken to the pan. Spread the chicken out into one even layer and allow it to cook for 5 minutes.
- While the chicken is cooking, chop your cucumber, slice your onion, and cut your tomatoes.
- After 5 minutes give your chicken a stir. You should see that one side has turned golden brown and the rest of the chicken is a whitish color. Stir and allow to cook for another 5 minutes, stirring every two minutes or so.
- Once the chicken is just about done add the frozen corn to the pan. Break up any large chunks of corn and cook with the chicken for 2-3 minutes, just enough to warm up the corn.
- Turn the heat to low and add the: cucumber, red onion, cherry tomatoes, avocado, and yogurt. Stir everything together until the yogurt is evenly distributed. Season to taste with a little salt and pepper.
- Serve the chicken mixture on top of a bed of spinach or any greens of your choice!
Nutrition
If you are looking for a protein-packed salad you have come to the right place. This is the perfect salad for anyone trying to reach their protein macro for the day!
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macro goals.
Fat:
The fat in this recipe comes from the Avocado and the Oil the chicken is cooked in. The easiest to adjust is the avocado, add as much or as little to reach your macro goals.
Carbohydrates:
This salad is relatively low in carbs. The majority of the carbs coming from the veggies, which as you might know by now, you need a lot to make a difference. So enjoy this low-carb salad as is today!
Protein:
Chicken breast is a great source of protein and is easily adjusted.
Meal Prep
All salads are meal prepable, you just have to store your wet and warm ingredients separately from your cold and crisp ingredients. This recipe you can keep everything together with the exception of the spinach. You can warm all the other ingredients and then top your spinach, or you can eat this salad completely cold later! The majority of this recipe will last 5-7 days in the fridge.
Freezer Friendly:
Salads are not freezer-friendly, but how great would that be if they were!
