🧾 Ingredients
Chicken Soup Salad Base
- 3 cups cooked chicken breast, shredded
- 1 cup crisp lettuce or napa cabbage, finely chopped
- ½ cup celery, thinly sliced
- ½ cup cucumber, diced
- ¼ cup carrots, finely grated
- 2 tbsp fresh parsley or dill, chopped
Light “Soup-Style” Dressing
- ½ cup warm chicken broth (not hot)
- ¼ cup plain Greek yogurt (or mayo for richer version)
- 1 tsp lemon juice
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt & black pepper to taste
👩🍳 Instructions
1️⃣ Prepare dressing
- In a bowl, whisk chicken broth, Greek yogurt, lemon juice, garlic powder, onion powder, salt, and pepper until smooth
2️⃣ Assemble salad
- In a large bowl, combine chicken, lettuce, celery, cucumber, carrots, and herbs
3️⃣ Combine gently
- Pour dressing over salad
- Toss gently until lightly coated (it should feel moist, not soggy)
4️⃣ Serve
- Serve immediately or chill 10–15 minutes for extra freshness
🥗 Nutrition (Approx per serving)
- Calories: 190 kcal
- Protein: 28 g
- Fat: 4 g
- Carbs: 6 g
- Fiber: 2 g
✅ High-protein
✅ Light & refreshing
✅ Low-carb & meal-prep friendly
🌟 Why You’ll Love It
- Comforting chicken soup flavor without heaviness
- Refreshing, crisp texture
- Ready in minutes
- Easily customizable
💡 Endless Variations
- Asian-style: add ginger, sesame oil & scallions
- Mediterranean: add olives, cucumber & lemon zest
- Creamy: add more yogurt or avocado
- Keto: skip carrots, add olive oil
