Bursting with color, flavor, and protein, this Creamy High-Protein Chicken Salad is anything but ordinary. Packed with tender chicken breast, creamy avocado, boiled eggs, black beans, sweet corn, and juicy Roma tomatoes, every bite is a perfect balance of freshness and richness. It’s a hearty, satisfying salad that works beautifully for lunch, meal prep, or a light dinner, fueling your day without compromising on taste.

Why You Will Love This Recipe

Protein-Packed: With chicken breast, boiled eggs, and black beans, this salad keeps you full and energized.

Creamy & Flavorful: The creamy Greek yogurt dressing pairs perfectly with the freshness of the salad.

Versatile & Easy: Perfect for meal prep, a quick lunch, or a light dinner, you can enjoy it any time.

Nutritious & Colorful: Loaded with wholesome ingredients like corn, avocado, and black beans, it’s as healthy as it is beautiful.

Customizable: Swap ingredients or add your favorite spices to make it your own!

Ingredients Needed For Creamy High-Protein Chicken Salad

Chicken Breast – High in protein for muscle support and fullness.
Boiled Eggs – Protein-packed with essential vitamins and healthy fats.
Black Beans – Fiber-rich, keeping you satisfied and aiding digestion.
Corn – Adds natural sweetness and fiber for steady energy.
Roma Tomatoes – Low-calorie, antioxidant-rich, support heart health.
Avocado – Healthy fats and potassium for heart and brain health.
Greek Yogurt – Protein and probiotics for digestion and creaminess.
Olive Oil – Heart-healthy fats and antioxidants.
Lemon Juice – Vitamin C boost and refreshing flavor.
Spices (Oregano, Garlic, Onion, Black Pepper): Flavorful and packed with antioxidants.

How To Make Creamy High-Protein Chicken Salad

Cut the chicken breast into cubes and season with smoked paprika, garlic powder, chili powder, oregano, salt, and black pepper. Heat a small amount of olive oil in a pan over medium heat and cook the chicken, stirring occasionally, until golden brown and fully cooked, about 6-8 minutes. Let it cool slightly before adding to your salad.

Place eggs in a pot, cover with cold water, and bring to a boil. Simmer for 9-12 minutes, then transfer to ice water to cool before peeling and dicing for your salad.

Wash the tomatoes, remove the stems, and cut them into small, even cubes.

Layer the cooked chicken, diced boiled eggs, black beans, corn, diced Roma tomatoes, and avocado in a large bowl.

In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, water, and spices, then drizzle the mixture over the salad.

Toss the salad with the dressing until everything is evenly coated. Serve immediately, and store any leftovers in an airtight container in the fridge for up to 3 days. For a detailed recipe, please refer to the recipe card below.

Commonly Asked Questions

Can I make this salad ahead of time? Yes! It’s perfect for meal prep. Store the salad in an airtight container in the fridge for up to 3 days. Keep the avocado separate or add it just before serving to prevent browning.

Can I use rotisserie chicken instead of chicken breast? Absolutely! Rotisserie chicken works well and adds extra flavor, making this recipe even faster and easier.

Is this salad keto-friendly? This salad is rich in protein and healthy fats, but the addition of corn and black beans also provides some carbohydrates. You can reduce or omit them if you want a lower-carb version.

Can I swap out any ingredients? Yes! You can substitute Roma tomatoes with cherry tomatoes, use different beans, or add leafy greens for an extra nutritional boost.

More Salad Recipes You Will Love

Sweet Potato Chicken Salad and Tahini Mustard Dressing

Pasta Salad with Creamy Dressing and Chicken

Quinoa Salmon Salad with Balsamic Dressing

Quick and Easy Chickpea Corn Salad

Creamy High-Protien Chicken Salad

Recipe by Fayette Nyehn

Bursting with color, flavor, and protein, this Creamy High-Protein Chicken Salad is anything but ordinary. Packed with tender chicken breast, creamy avocado, boiled eggs, black beans, sweet corn, and juicy Roma tomatoes, every bite is a perfect balance of freshness and richness. It’s a hearty, satisfying salad that works beautifully for lunch, meal prep, or a light dinner, fueling your day without compromising on taste.

Print Recipe Pin Recipe

Servings 4

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

1.5 lbs. chicken breast
5 eggs to boil
1 ½ cups black beans canned, drained and rinsed
1 ½ cups corn canned, drained
1 cup Roma tomatoes diced
1 medium avocado diced
⅓ cup plain Greek yogurt
2-3 tbsp olive oil
½ tsp oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
Salt to taste to taste
2-4 tbsp lemon juice
2 tbsp water

Instructions

Cut the chicken breast into cubes and season with 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp chili powder, 1 tsp oregano, salt to taste, and 1 tsp black pepper. Heat a small amount of olive oil in a pan over medium heat and cook the chicken, stirring occasionally, until golden brown and fully cooked, about 6-8 minutes. Let it cool slightly before adding to your salad.
Place eggs in a pot, cover with cold water, and bring to a boil. Simmer for 9-12 minutes, then transfer to ice water to cool before peeling and dicing for your salad.
Wash the tomatoes, remove the stems, and cut them into small, even cubes.
Layer the cooked chicken, diced boiled eggs, black beans, corn, diced Roma tomatoes, and avocado in a large bowl.
In a small bowl, whisk together the ⅓ cup Greek yogurt, 2-3 tbsp olive oil, 3-4 tbsp lemon juice, water, and spices. Then drizzle the mixture over the salad.
Toss the salad with the dressing until everything is evenly coated. Serve immediately, and store any leftovers in an airtight container in the fridge for up to 3 days. For a detailed recipe, please refer to the recipe card below.