Chicken Piccata Chicken Salad {High in Fiber}

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}

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).

Course Main Course, Snack

Cuisine American, Italian

Keyword 10 minute meal, easy lunch, healthy high protein snack, high protein lunch, high protein meal prep, lunch meal prep

Prep Time 15

Total Time 15

Servings servings

Calories 312kcal

Author Alex Evink, MS, RD

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

Instructions

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.
Add the shredded chicken, chopped artichoke hearts, celery, red onion, capers, lemon zest and Parmesan to the bowl.
Incorporate the ingredients for the dressing and stir until everything is evenly coated.
Add black pepper to taste. Taste and adjust with additional lemon juice, salt, or pepper if needed.
Serve immediately or refrigerate until ready to eat.

Notes

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

Nutrition