Chicken Piccata Chicken Salad {High Fiber}

Leave a Comment / Lunch & Dinner, Meal Planning, Nutrition / By / September 19, 2026
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This Chicken Piccata Chicken Salad is creamy, briny, lemony and packed with all the good stuff – artichokes, hidden chickpeas, capers and Parmesan – while still being incredibly easy to throw together. {Gluten-Free, Dairy-Free Friendly}

A birds-eye view of a large bowl of chicken piccata chicken salad garnished with lemon with a pink spatula in it on a counter..

I am so, so excited about this one. My Pepperoncini Chicken Salad uses the same mashed chickpea trick and has become one of my most popular lunch recipes, so I knew I wanted to try a piccata-inspired version next.

My sister told me it’s the “best chicken salad ever” when I served this at a girls’ night.

Artichokes are a surprisingly high-fiber vegetable, and pairing them with chickpeas gives this chicken salad almost 7 grams of fiber per serving – before you even add whole-grain bread or crackers.

It’s also packed with protein, making it such an easy, satisfying option for lunches and meal prep. It’s just so deliciously convenient.

A close-up of a spatula full of chicken salad over a large bowl.

Reasons to Love This Recipe

  • Packed with protein and fiber. Chicken and Greek yogurt provide plenty of protein, while chickpeas, artichokes and veggies add fiber – making this a much more filling and balanced chicken salad.
  • Fun twist on classic chicken salad. Lemon, capers, Parmesan and artichokes give it those chicken piccata flavors without making the recipe complicated.
  • Great for meal prep. Make a batch at the beginning of the week and use it for easy lunches in sandwiches, wraps, pitas, or with crackers and veggies.
  • Creamy without being mayo-heavy. Greek yogurt makes up most of the creamy base, with just enough mayo to give it that classic chicken-salad flavor and texture.
  • Easy to customize. Serve it on greens, stuff it into a pita, make a sandwich, or simply eat it straight from the bowl with your favorite sides.
A close-up of the side of a large white bowl with chicken piccata salad in it topped with additional parmesan cheese.

Ingredients

I calculated the nutritional information for this recipe to be about 5 servings! The serving size is 1 cup(ish).

Ingredients for the chicken salad in individual containers.
  • 2 1/2 cups cooked chicken, chopped or shredded (about 2 [10-ounce] cans, drained).
  • 1 (15-ounce) can chickpeas, drained and rinsed.
  • 1 (14-ounce) can artichoke hearts, drained and chopped.
  • ½ cup finely diced celery.
  • ¼ cup finely diced red onion.
  • 2-3 tablespoons capers, drained.
  • 2 tablespoons chopped fresh parsley.
  • 1 teaspoon lemon zest.
  • Black pepper, to taste. Add after combining all ingredients.
  • Sea salt, optional, to taste. I recommend adding after you have taste tested!
Chicken salad on a tortilla chip in someone's hand with the big bowl in the background.

Lemon Greek Yogurt Dressing

  • ½ cup plain Greek yogurt.
  • 2-3 tablespoons mayo.
  • 2 tablespoons fresh lemon juice, or more.
  • ¼ cup finely grated Parmesan.
  • 2 teaspoons garlic powder.
  • 1 teaspoon Dijon mustard.

Step-By-Step Directions

  • A potato masher mashing chickpeas in a large white bowl.
  • A bowl of mashed chickpeas with the potato masher in it.
  • A spatula mixing the chicken salad in a large white bowl on a counter.
  • A chicken salad sandwich on a plate with wheat thins and cucumbers next to a large bowl of chicken salad.
  1. Add the chickpeas to a large mixing bowl and lightly mash with a fork or potato masher. Leave some texture or finely mash them per your preference.
  2. Add the shredded chicken, chopped artichoke hearts, celery, red onion, capers, lemon zest and Parmesan to the bowl.
  3. Incorporate the ingredients for the dressing and stir until everything is evenly coated.
  4. Add black pepper to taste. Taste and adjust with additional lemon juice, salt, or pepper if needed.
  5. Serve immediately or refrigerate until ready to eat.

To Store

Store in an airtight container in the fridge for up to 4 days since the chicken was cooked (for canned, too!).

A scoop of chicken salad on a plate next to Wheat Thins and cucumber slices.

Ways to Serve This Chicken Salad

Here are some ideas for a filling and well-balanced meal.

  • On sourdough or higher fiber bread with a side of fruit or veggies.
  • With raw veggies and whole grain crackers.
  • In a wrap or a pita with a side of veggies.
  • Stuffed in a baked potato and topped with more parmesan. You could even broil the potato a bit to get that crispy cheese!
  • In lettuce cups.
  • Serve over a grain bowl or salad.

More Easy Meal Prep Lunch Ideas

Creamy chicken piccata chicken salad in a large bowl with a pink spatula in it on a counter.

Making Adjustments

Can I omit the chickpeas or artichokes?

Of course! Just keep in mind that the nutritional information will change.

How to Lower the Sodium

To reduce the sodium, cook and shred your own chicken instead of using canned chicken, and omit any additional salt.

How to Make It Dairy-Free

Substitute with a higher protein dairy-free yogurt and a parmesan substitute. Even nutritional yeast would be good in this recipe!

Decrease the Calories

Lower the calories per serving by increasing to 6 servings or using only 2 cups of chicken. You could also omit the parmesan.

A birds-eye view of a large bowl of chicken piccata chicken salad garnished with lemon with a pink spatula in it on a counter..

Chicken Piccata Chicken Salad {High in Fiber}

Author: Alex Evink, MS, RD
312kcal
No ratings yet
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Prep 15 minutes
Total 15 minutes
This Chicken Piccata Chicken Salad is creamy, briny, lemony and packed with all the good stuff – artichokes, chickpeas, capers and Parmesan – while still being incredibly easy to throw together. {Gluten-Free, Dairy-Free Friendly} This recipe makes about 5 servings (approximately 1 cup each).
Servings 5 servings
Course Main Course, Snack
Cuisine American, Italian

Ingredients

  • 2½ cups cooked chicken, chopped or shredded or 2 10-oz cans, drained
  • 15 ounce can of chickpeas, drained
  • 14 ounce can artichoke hearts, drained and chopped
  • ½ cup finely diced celery
  • ¼ cup finely diced red onion
  • 2-3 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • Black pepper, to taste
  • Sea salt, optional
Lemon Greek Yogurt Dressing
  • ½ cup plain Greek yogurt
  • 2-3 tablespoons mayo
  • 2 tablespoons fresh lemon juice, or more
  • ¼ cup finely grated parmesan cheese
  • 2 teaspoons garlic powder
  • 1 teaspoon Dijon mustard

Method

  1. Add the chickpeas to a large mixing bowl and lightly mash with a fork or potato masher. Leave some texture or finely mash them per your preference.
  2. Add the shredded chicken, chopped artichoke hearts, celery, red onion, capers, lemon zest and Parmesan to the bowl.
  3. Incorporate the ingredients for the dressing and stir until everything is evenly coated.
  4. Add black pepper to taste. Taste and adjust with additional lemon juice, salt, or pepper if needed.
  5. Serve immediately or refrigerate until ready to eat.

Nutrition

Calories312kcalCarbohydrates25gProtein30gFat9.2gSodium840mgFiber6.7gSugar5g

Notes

Nutritional information calculated for 5 servings and is just an estimation.

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