High-Protein Creamy Peanut Cucumber Chicken Salad

A protein-packed twist on the classic peanut chicken salad, featuring lean protein sources and fiber-rich vegetables tossed in a creamy Greek yogurt-peanut dressing that's satisfying and nutritionally complete. Chef's Notes Meal Prep: This salad keeps well for 2-3 days in airtight containers. Store dressing separately and combine just before eating for maximum freshness. Protein Boost: For additional protein, add a soft-boiled egg (6g more protein) to each serving. Vegetarian Option: Replace chicken with 400g firm tofu (pressed and marinated in lime juice, tamari, and garlic powder, then baked until firm). Low FODMAP Variation: Follow original recipe notes, but ensure garlic-infused oil is used instead of fresh garlic, and omit the raw onion.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, combine Greek yogurt, peanut butter, lime juice, tamari, sesame oil, honey, garlic, and ginger.

Step 2

Whisk thoroughly until smooth and creamy. If too thick, add 1-2 tsp water to reach desired consistency.

Step 3

Taste and adjust seasoning as needed - add more tamari for saltiness, lime for acidity, or a touch more honey if needed.

Step 4

Ensure chicken is cooked and shredded into bite-sized pieces.

Step 5

If using frozen edamame, cook according to package instructions, then cool completely.

Step 6

In a large bowl, combine shredded chicken, edamame, cucumber, bell pepper, cabbage, spring onions, hemp seeds, peanuts, cilantro, and chili flakes.

Step 7

Pour the prepared dressing over the salad ingredients.

Step 8

Gently toss until everything is evenly coated in the creamy peanut dressing.

Step 9

Divide among three bowls.

Step 10

Top each serving with optional sliced avocado and a sprinkle of chia seeds.

Step 11

Serve immediately with lime wedges on the side.