At almost 50, I’ve learned one of the simplest, most effective habits for feeling good in my body: pairing protein and fiber at most meals. It helps curb cravings, supports lean muscle, and keeps me feeling full and satisfied.

That’s exactly why this Tuna Chickpea Salad has earned a permanent spot in my weekly lunch rotation. Using Greek yogurt instead of mayo makes it lighter (and higher in protein!), while chickpeas add a hearty texture and a nice boost of fiber (side note: my Tuna and Hardboiled Egg Salad is another favroite for the same reasons, so save that one for another day!).

You can pile this on toast, tuck it into lettuce cups, roll it in a tortilla, or just enjoy it straight from the bowl. It’s versatile, protein-packed, and perfect for meal prep—make a batch at the start of the week and you’ve got grab-and-go lunches ready in minutes.

Coach’s Note: As a health, eating psychology, and weight loss coach, I remind women all the time: sustainable weight loss isn’t about restriction—it’s about creating meals (and a mindset!) that actually satisfy you. This salad checks all the boxes: balanced protein and fiber, steady energy, and long-lasting fullness. When you feel nourished, it’s so much easier to stop overeating and trust yourself around food.

Ingredients You’ll Need

To keep things simple, here’s a quick look at the basic ingredients you’ll need. It’s amazing how just a few everyday items can come together to make such a fresh, flavorful, and nourishing meal.

• Chickpeas: A fiber-rich base that adds heartiness and a mild, nutty flavor. Rinse and drain well to remove excess sodium and improve texture.
• Tuna: Opt for tuna packed in water for a lighter option, or in olive oil for extra richness. Draining it well helps keep the salad from becoming too wet.
• Greek yogurt: Adds creaminess and a protein boost without the heaviness of mayo.
• Mayonnaise: Just a small amount enhances the flavor and gives that classic tuna salad taste.
• Red onion: Brings a sharp bite and crunch. Dice it finely so it blends well, and soak in cold water for 5–10 minutes if you want to mellow the flavor.
• Celery: Classic for crunch and a subtle earthy flavor. Be sure to dice it finely for even bites.
• Capers: Add a tangy, briny punch that elevates the flavor.
• Lemon zest: Brightens everything up with citrusy freshness.
• Parsley: Adds a fresh, herby finish.
• Sea salt and black pepper: Season to taste. A pinch of flaky sea salt and a generous grind of black pepper brings it all together. Taste before adding too much, since capers and tuna already have salt.

How to Make Tuna Chickpea Salad

Grab a bowl and a fork, we’re making lunch happen! This chickpea tuna salad recipe is speedy, filling, and ready before you can even think about takeout.

Watch My Creamy Tuna Chickpea Salad Video Here!

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Creamy Tuna Chickpea Salad (Protein-Packed)

This creamy tuna and chickpea salad is light, delicious, and packed with over 25 grams of protein per serving—thanks to the canned tuna, Greek yogurt, and chickpeas. It’s the perfect throw-together lunch or easy meal prep idea that keeps you full and satisfied for hours!

Course Main, salad

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 295kcal

Author Dani Spies

Ingredients

• 1-15 ounce can chickpeas, drained and rinsed
• 2-5 ounce cans tuna, drained and rinsed
• 1/2 cup lowfat Greek yogurt
• 1 tablespoon mayoniasse
• 1/2 cup red onion, diced
• 1/2 cup celery, diced
• 1 tablespoon capers, roughly chopped
• 1-2 teaspoons lemon zest
• 2 tablespoons parsley, chopped
• sea salt and black pepper to taste

Instructions

• Add chickpeas to a large bowl and use a potato masher or the back of a fork to mash the chickpeas until some are broken down. I like to mash some while leaving others whole, this creates a great texture for the salad.
  
• To the same bowl, add in the tuna, Greek yogurt, mayonnaise, red onion, celery, capers, parsley, lemon zest, salt, and pepper.
  
• Mix until well combined, adjust seasonings, serve and enjoy!
  

Video

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 0.25recipe | Calories: 295kcal | Carbohydrates: 33g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 264mg | Potassium: 510mg | Fiber: 9g | Sugar: 7g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 4mg

© Clean & Delicious

The post Creamy Tuna Chickpea Salad (Protein-Packed!) appeared first on Clean & Delicious.

Ingredients you’ll need

This lemon orzo chicken soup recipe is filled with simple, healthy, everyday ingredients. Here’s a note on the key ingredients that make this soup shine:

Make it your own! Swaps & Variations:

• Make it vegetarian: This one is for all of my plant based friends! Swap the chicken for canned chickpeas or white beans and use vegetable broth instead of chicken broth.
• Use rice instead of orzo: Orzo is a tiny rice shaped pasta. But if you don’t east gluten, you can swap in some brown or white rice work. I suggest cooking it on the side and then add it to the bottom of the bowl before serving.
• Change the greens: Try baby kale or chopped Swiss chard in place of the spinach. Really andy light leafy green will be delicious.
• Go egg-free: I teetsed this recipe bother with and without the eggs in the broth. Persoanlly, I love the rich velvety texture the eggs create but the soup is equally delicious without them. If you skip the eggs, you get a bright lemony broth that is a but lighter but every bit as delicious.
• Flavor booster: While this soup is delightful just the way it is, my Italian heritage can’t resist Parmesan, lol. If you happen to have a Parmesan rind in the cheese drawer – toss it in – you wont be disappointed.

How to make lemon chicken soup with orzo

Start this recipe by heating olive oil in a large soup pot over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender. Add the broth and bring to a simmer.

Next, stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente. Stir in the chicken and remove from the heat.

Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble. Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth and creamy.

Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste. Serve and enjoy!

Serving suggestions

• This lemon chicken soup with orzo is plenty filling, so I like to keep it simple with a slice of crusty bread. Sourdough is my favorite with this dish.
• For a soup and salad combo, try my easy Greek salad, a healthy Caesar salad or mixed greens with my homemade creamy balsamic dressing.
  

How to store and freeze this soup

To store: Keep leftover soup in an airtight container in the fridge for up to 4–5 days. Reheat on the stove or in the microwave. If the orzo thickens the soup as it sits, just add a splash of broth to loosen it up.

To freeze: Let the soup cool completely, then transfer to a freezer-safe container. For best results, freeze without the orzo to avoid it getting mushy. Freeze for up to 2 months. When ready to eat, thaw in the fridge, reheat, and stir in freshly cooked orzo if needed.

WATCH & LEARN! LEMON CHICKEN SOUP WITH ORZO VIDEO

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Creamy Lemon Chicken Soup with Orzo

This light and easy lemon chicken orzo soup is bright, healthy, and ready in just 30 minutes! Layered with shredded chicken, fresh vegetables, lemon juice, and plenty of dill, this recipe utilizes a couple of eggs to create a light, creamy broth without using any cream or butter. It's packed with protein and perfect for a quick weeknight meal, as well as great for meal prep.

Course soup + stew + chili

Cuisine American

Diet Low Fat

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 332kcal

Author Dani Spies

Ingredients

• 1 tablespoon olive oil
• 1 cup celery diced (2 stalks)
• 1 cup carrots peeled and diced (1 large or two medium carrots)
• 1 cup yellow onion diced (half an onion)
• 2 fat garlic cloves chopped
• 8 cups low-sodium chicken broth
• 1 cup whole wheat orzo
• 3 cups shredded chicken breast I use rotisserie
• 2 eggs
• 1/2 cup fresh lemon juice about three lemons
• 2 cups baby spinach roughly chopped
• 2 tablespoons fresh dill chopped
• Salt and pepper to taste

Instructions

• Heat olive oil in a large soup pot (5.5 quarts) over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender.
• Add the broth and bring to a simmer.
• Stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente.
• Stir in the chicken and remove from the heat.
• Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble.
• Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth and creamy. Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste. Serve and enjoy!

Video

Nutrition

Serving: 1.5cups | Calories: 332kcal | Carbohydrates: 30g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 207mg | Potassium: 740mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4697IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 3mg

© Clean & Delicious

The post 30-Minute Lemon Chicken Soup with Orzo appeared first on Clean & Delicious.

Ingredients you’ll need

Gather these ingredients to whip up one of the most flavorful chicken salads you’ll ever try!

Let’s just chat about the ingredients that really make this chicken salad stand out!

• Cooked Chicken: creates the protein-packed base that makes this salad so hearty. If you want a shortcut, you can use rotisserie chicken or make it from scratch with my slow cooker shredded chicken.
• Greek yogurt: Keeps this salad light while sneaking in extra protein. I like to use low-fat Greek yogurt, but full-fat and no-fat also work. So always always; use what you have and love!
• Curry powder: Warm, aromatic spice that adds depth and wow to the simple salad.
• Raisins: may seem like an odd ingredient to add to the chicken salad, but the subtle, chewy pops of sweetness paired with the curry spices create a party in your mouth. So good!
• Cashews: add a crunchy, buttery texture that gives the salad a lovely texture — because let’s be honest, texture matters!
• Fresh herbs: Do not skip the herbs! They elevate the dish with a bright, fresh flavor with hardly any effort. My favorite is cilantro, but mint or parsley would work as well.

Easy substitutions

One of the best things about this curry chicken salad is how easy it is to change up! Swap in your favorite add-ins based on what you have on hand. Here are some options:

• Add fruit: Mix in chopped apples or grapes for extra crunch and sweetness.
• Different dried fruit: Swap raisins for golden raisins, chopped dates or dried cranberries.
• Nuts: If you’re out of cashews or want a different nutty crunch, use toasted almonds, pecans or walnuts.
• For the dressing: Feel free to change up the ratio of Greek yogurt and mayo. You can also use all Greek yogurt or all mayo.
• Swap lime juice with lemon juice or apple cider vinegar For a slightly different tang.

How to make curry chicken salad

This flavorful curry chicken salad is made in just three simple steps: chop, mix the dressing, and stir everything together!

Start by adding the cooked chicken, celery, onions, raisins, cashews, and fresh herbs to a medium bowl.

Then, in a small spouted cup or mason jar, combine Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt to make the dressing.

Add the dressing to the bowl with the chicken and stir to completely combine.

Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.

Serving ideas

Here are some delicious and easy serving ideas for your curried chicken salad:

• Lettuce wraps: Spoon the salad into crisp romaine or butter lettuce leaves for a light, low-carb option.
• On toast or sandwich bread: Pile it onto toasted sourdough, whole grain bread, or a croissant for a filling lunch.
• With crackers or pita chips: Serve as a dip-style appetizer or snack.
• Stuffed in a pita or wrap: Add greens, sliced cucumber and tomato for a quick, portable meal.
• Over greens: Serve it on a bed of mixed greens or arugula for a fresh salad that has staying power.
• With grains: Spoon it over quinoa, farro, or brown rice for a heartier bowl-style meal

Watch + Learn: Curry Chicken Salad Video

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Curry Chicken Salad with Raisins & Greek Yogurt

This protein-packed curry chicken salad is layered with celery, onions, raisins, and creamy Greek yogurt. It's delicious, quick to make, and the perfect make-ahead lunch (hello, meal prep!). Serve as an open-face sandwich, pile it into a lettuce wrap, or pack it with some crackers for an outdoor picnic or casual backyard dinner.

Course Main, salad

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 206kcal

Author Dani Spies

Ingredients

• 2 cups cooked chicken, diced
• 1 celery rib finely diced (1/4 cup)
• 1/4 cup red onion finely diced
• 2 tablespoons raisins
• ¼ cup roasted and salted cashews roughly chopped
• 2–4 tablespoons fresh chopped herbs (cilantro, mint or parsley)
• ½ cup plain low-fat Greek yogurt
• 1 tablespoon mayonnaise
• 1 clove garlic crushed
• 1.5 teaspoons curry powder can add more to taste
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt

Instructions

• In a medium bowl combine cooked chicken, celery, onions, raisins, cashews and fresh herbs.
  
• In small spouted cup or mason jar, make the dressing by combining Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt.
  
• Add the dressing to the bowl with the chicken and stir to completely combine.
  
• Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.
  

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 0.25recipe | Calories: 206kcal | Carbohydrates: 11g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 271mg | Potassium: 432mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

© Clean & Delicious

The post Curry Chicken Salad with Raisins & Greek Yogurt appeared first on Clean & Delicious.

I am always looking for simple and delicious ways to add more protein to my meals, and Greek yogurt is an easy way to do just that. One cup of Greek yogurt delivers 24 grams of protein, so swapping it for the mayo in this lightened-up egg salad recipe is a simple swap that creates a light and creamy egg salad with more protein and fewer calories than a traditional egg salad.

Sometimes, I’ll pop out of some of the yolks and use just egg white (I usually use two hard-boiled egg whites for every hard-boiled egg) to create a healthy lunch that is even higher in protein while being lower in fat and overall calories. Both options are delicious, super quick, and easy to make.

Just be sure to make your hard-boiled eggs in advance if you want to save time in the kitchen.

HEALTHY COOKING TIP! There’s nothing worse than dealing with hard-boiled eggs that are hard to peel. This will result in a chunky, messy egg salad (and a frustrated, healthy chef!).

But have no fear! I have tested ALL the methods for making hard-boiled eggs and have created a step-by-step guide for making easy-to-peel hard-boiled eggs that are perfectly cooked every time.

I love making them when I meal prep and then using them to add a pop of protein to various recipes, such as hard-boiled egg avocado toast, avocado egg salad, and savory oatmeal!

Ingredients you’ll need

You don’t need much to make this recipe! Just a handful of healthy, everyday ingredients.

• Eggs are the star of the show and a major source of protein! Remember, you can always pop some of the yolks out to create an egg salad that is even higher in protein and lower in fat.
• Red onion helps to cut through the richness of the salad and adds a lovely texture. I recommend dicing your onions nice and fine so you don’t end up with a huge chunk in your mouth.
• Celery adds the best crunch and a light, fresh flavor.
• Fresh herbs are key to creating a light and fresh flavor. I use a couple of tablespoons of fresh parsley, but dill, cilantro, chives, and tarragon would also be delicious.
• Greek yogurt adds another layer of protein while helping to keep this salad light and creamy. I always use a 2% low-fat variety, but full-fat and no-fat would also work (I’ve tested them all!). So, as always, use what you have and what you love.
• Dijon mustard has a magical way of bringing all of the flavors together.
• Lemon juice lifts the flavor and helps create that mayo flavor without using any mayo.

How to make a healthy egg salad

Every egg salad, whether an avocado egg salad, tuna egg salad, or lightened-up egg salad (like this one!), starts with a perfectly cooked hard-boiled egg. I won’t get into all the details since I’ve shared them here, but here’s a quick rundown:

Peel the hard-boiled eggs and chop them up! I like to work in thirds to create a hearty egg salad.

Serve the egg salad straight from the bowl with crackers, on a sandwich, or in a lettuce wrap. Enjoy!

Serving ideas

Everyone in our home likes to eat egg salad in their unique way! Here are some clean and delicious ways to enjoy this easy egg salad:

1. Classic Egg Salad Sandwich: Layer it between whole-grain bread, sourdough, or a sprouted grain wrap. Add fresh greens like arugula or spinach for an extra nutrient boost. This is my husband’s favorite!

2. Lettuce Wraps for a Low-Carb, Low-Calories Option: Serve your egg salad in crisp lettuce cups like romaine or butter lettuce. This makes a refreshing and gluten-free lunch idea! My daughter, Katie, always opts for the lettuce cups.

3. Protein-Packed Breakfast Toast: Spread your healthy egg salad on top of whole wheat, sourdough, or gluten-free toast, then sprinkle with chopped chives, avocado slices, or microgreens for extra flavor and nutrients.

4. Meal Prep Protein Bowls: Build a balanced high-protein meal prep bowl by serving egg salad over a bed of quinoa, brown rice, or mixed greens. Add cucumbers, cherry tomatoes, and a drizzle of lemon juice for a fresh and nutritious meal.

5. Stuffed Avocado: Scoop egg salad into a halved avocado for a healthy fat and protein-packed snack or light meal. This is an easy, low-carb, and satisfying way to enjoy it!

6. Cucumber Slices or Bell Pepper Boats for a Crunchy Twist: Scoop egg salad onto cucumber slices or inside bell pepper halves for a fun and low-calorie snack. This adds extra crunch and freshness while keeping it light and healthy. My personal favorite!

7. Whole Grain Pita or Crackers for a Healthy Snack: Scoop up your creamy egg salad with whole-grain pita pockets or seed-based crackers. This is an excellent option for a quick, protein-packed snack or an easy lunch on the go! My son loves it when I pack this lunch in his lunch box for school.

8. Deviled Egg-Style Appetizer: Spoon the egg salad mixture into halved hard-boiled egg whites and sprinkle with paprika or fresh herbs for a fun appetizer. These make a bite-sized, high-protein snack perfect for gatherings.

How to store leftover egg salad

Whether you’re meal-prepping for the week or saving leftovers, here’s everything you need to know about storing egg salad properly!

To keep your Healthy Greek Yogurt Egg Salad fresh, store it in an airtight container in the refrigerator for up to 3-4 days. Before serving, please give it a quick stir to maintain its creamy texture. Avoid leaving it at room temperature for more than 2 hours, and if packing for lunch, use an insulated bag with an ice pack.

I don’t recommend freezing egg salad, as the Greek yogurt can separate, and the eggs may become rubbery. For easy meal prep, boil and peel your eggs beforehand, then mix a fresh batch whenever you’re ready to enjoy!

How do you love to enjoy your egg salad? Let me know in the comments below!

WATCH MY HEALTHY EGG SALAD VIDEO BELOW!

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Lightened Up Egg Salad with Greek Yogurt

I've put a healthy twist on a classic dish by swapping out the mayo for Greek yogurt in this lightened-up egg salad recipe. This easy, healthy lunch idea is packed with protein, quick to make, and perfect for meal prep. Layer it on whole-grain bread, serve with crackers, or pile it in a lettuce wrap for a lower-carb meal option.

Course LUNCH, salad

Cuisine American

Diet Gluten Free, Vegetarian

Servings 4 servings

Calories 141kcal

Author Dani Spies

Ingredients

• 8 eggs room temperature
• 2 tablespoons red onion finely diced
• 2 tablespoons celery finely diced
• 1-2 tablespoons fresh herbs parsley, chives, dill, etc., chopped
• 1/4 cup low-fat Greek yogurt
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• sea salt and black pepper to taste

Instructions

• Bring a pot of water to a boil, and then gently lower the eggs in the pot using a large wooden spoon. Boil the eggs for 12 minutes.
• Transfer the eggs to an ice water bath to stop cooking and cool completely.
• Peel the hard-boiled eggs. Remove the yolk from two of the eggs using just the whites.
• Add the chopped eggs to a mixing bowl with the red onion, celery, fresh herbs, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together until well combined.
• Serve the egg salad straight from the bowl, with crackers, on a sandwich, or in a lettuce wrap. Enjoy!

Video

Nutrition

Serving: 0.25recipe | Calories: 141kcal | Carbohydrates: 2g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 328mg | Sodium: 162mg | Potassium: 150mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg

© Clean & Delicious

The post Lightened Up Egg Salad with Greek Yogurt appeared first on Clean & Delicious.

Everything You’ll Need

Use all your favorite pizza toppings to make this healthy pizza bowl recipe! Here’s what I like to use, but feel free to swap in ingredients that you like best:

Key Ingredients

• Cottage Cheese is the base for these high-protein pizza bowls! I tried this recipe with full-fat, non-fat, and low-fat cottage cheese (FYI, I love the brand Good Culture ). I enjoyed the low-fat variety best as it was thick and creamy but not too rich. I noticed that other variations blend the cottage cheese beforehand to smooth out the curds. This is always an option, but I never do it because I love the texture the curds add to the pizza bowl.
• Marinara Sauce gets blended in with the cottage cheese. I always opt for store-bought marinara because it’s quick and convenient. While there are a handful of great brands to choose from, Cucina Antiqua is one of my favorites because it’s made with good-quality ingredients while being lower in sugar than most store-bought marinara options (you would be surprised at how much sugar some store-bought marinara can have!)

How to Make a Cottage Cheese Pizza Bowl

Start by combining cottage cheese, Parmesan, half of the marinara sauce, and seasonings. Stir in half of the toppings as well.

Put everything into an oven-safe bowl (I use this one) and then layer on the remaining marinara sauce before sprinkling the cheese over the top.

Finish with the rest of your pizza toppings and seasonings! I also love a sprinkle of red pepper flakes for some heat.

Now, you can either bake your cottage cheese pizza bowl in the oven or pop it in the microwave for lunch or dinner in a flash!

How to Store Leftover Pizza Bowls

• Refrigeration: Allow the pizza bowls to cool completely before storing. Place a top on the container or cover tightly with plastic wrap and refrigerate for up to 3-4 days.
  
• Reheating: Reheat in the microwave for about 1-2 minutes or in the oven at 350°F until the cheese is melted and bubbly again (about 20 minutes).

More Cottage Cheese Recipes to Try

• Cottage Cheese Scrambled Eggs
• Cottage Cheese Breakfast Toast
• Egg White Muffins with Cottage Cheese
• 5-Minute Cottage Cheese Bowl with Tropical Fruit

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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High Protein Cottage Cheese Pizza Bowls (27g!)

Cottage cheese pizza bowls are a healthy, high-protein lunch or dinner idea that delivers 20 grams of protein per serving. These cheesy pizza bowls have gone viral on TikTok (you will soon see why!) and are a low-calorie alternative to pizza night. They're quick, easy, delicious, and perfect for meal prep.

Course Main

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Servings 2 servings

Calories 230kcal

Author Dani Spies

Ingredients

• 1.5 cups low-fat cottage cheese, I love this brand
• 1/3 cup low sugar marinara sauce (divided), I used this one
• 2 tablespoons Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 cup chopped black olives, divided
• 1/4 cup diced bell pepper, divided
• 1/4 cup diced onion, divided
• 1/4 cup shredded mozzarella cheese
• pinch red pepper flakes

Instructions

• Combine cottage cheese, parmesan, 1/4 cup marinara sauce, garlic powder, and Italian seasoning. Stir in half of the black olives, chopped bell pepper, and chopped onions.
  
• Divide the mixture amongst two oven-safe containers (I use this one). Top each container with one tablespoon of marinara sauce and sprinkle two tablespoons of shredded mozzarella over the top of each.
  
• Divide the remaining olives, peppers, and onions and sprinkle over the top of each bowl. Add an extra sprinkle of Italian seasoning over the top and red pepper flakes.
  
• Bake at 425 F for 10-12 minutes. If you’d like to, brown the top, you can finish it under the broiler for an extra minute. Alternatively, you and microwave the pizza bowl for 1 1/2-2 minutes.
• Serve with crackers, pita chips, or fresh chopped veggies for dipping.
  

Notes

• • Make Ahead: You can prep the ingredients ahead of time and store them in the fridge for up to a day, making it easy for busy nights.

• • Use a Microwave-Safe Dish: If you’re using the microwave, make sure your dish is microwave-safe and avoid using metal. The same goes for the oven. 

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 1314mg | Potassium: 334mg | Fiber: 2g | Sugar: 7g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 261mg | Iron: 1mg

© Clean & Delicious

The post High Protein Cottage Cheese Pizza Bowls (27g!) appeared first on Clean & Delicious.

Have you tried the viral TikTok Cottage Cheese Flatbread? I know it sounds strange, but it’s surprisingly delicious and easy to make (it gets a thumbs up from this health and weight loss coach!). The best part? This clever flatbread recipe is packed with protein and has just two key ingredients: cottage cheese and eggs (or egg whites).

Cottage cheese is a protein powerhouse that can help create high-protein alternatives to traditional recipes, including protein pancakes, high-protein bagels, egg bakes, and creamy Alfredo sauce. Whip up this recipe, and you’ll have a pliable, high-protein cottage cheese wrap that packs in 20 grams of protein per serving and rolls up like any other wrap or tortilla. 

You can fill them with whatever you’re craving or have available. My go-to wrap, pictured above, is made with tzatziki, arugula, shredded chicken, cherry tomatoes, and thinly sliced red onion. The full recipe with ingredient measurements is in the notes section of the recipe card below.

PROTEIN POWER: I aim to get a baseline of 30 grams of protein at each meal. Protein helps to increase satiety by keeping your blood sugar balanced and your appetite in check. It’s also the best way to support building and maintaining strong muscles!

To hit your 30 grams, fill your flatbread with ground turkey, sliced or shredded chicken, or my high-protein tuna salad. There are so many delicious options!

Ingredients you’ll need

This cottage cheese flatbread recipe is as simple as it gets, with just two main ingredients. You can add any seasonings that you like!

• Cottage cheese: I like to use low-fat cottage cheese, but you can use any variety that you prefer. Good Culture is definitely my favorite brand – so creamy!
• Eggs: I tested this recipe using whole eggs and egg whites; they both make delicious wraps. I suggest you use egg whites for a flatbread with even more protein and less fat. If you’re substituting egg whites for 2 whole eggs in this recipe, you’ll need 4 egg whites or 1/2 cup carton egg whites.
• Seasonings: Feel free to add any seasonings you like best, but keep it at about 1/2 tsp total. I really like to mix in garlic powder and Italian seasoning for extra flavor. A sprinkle of everything bagel seasoning is also delicious.

How to make a cottage cheese flatbread with egg

Start this recipe by preheating the oven to 350°F (180°C) and line a 9×13-inch baking sheet (aka a quarter sheet pan) with parchment paper. Grease the baking sheet very well to prevent sticking.

Then, add cottage cheese, eggs, and seasonings of choice to a Ninja, blender, or food processor (I prefer a mini food processor – but as always – use what you have!).

Process the egg and cottage cheese mixture until smooth. 

Pour the cottage cheese mixture onto the prepared baking sheet and spread out evenly.

Bake cottage cheese flatbread in a hot oven for 30-35 or until lightly browned and set through.

Cool for 5-10 minutes. Slice in half, then add your favorite sandwich toppings. To make my go-to wrap, spread a couple of tablespoons of tzatziki over ⅓ of the flatbread. Top with arugula, shredded chicken, halved baby tomatoes, and thinly sliced red onion (I mean, c’mon! How good does this look?).

Roll into a burrito, slice in half, and enjoy!

Helpful tips

• What cottage cheese to use: Look for the brand Good Culture! I think it’s the most delicious brand of cottage cheese on the market.
• Be sure to use parchment paper: It’s very important to use parchment paper on the pan, and it’s also a good idea to spray it with nonstick spray or grease it to prevent it from sticking. I love buying pre-cut parchment paper – it makes life so easy!)
• Cool completely: Allow the flatbread to cool completely before removing it from the parchment paper.

STEP-BY-STEP COTTAGE CHEESE FLATBREAD RECIPE VIDEO

More high-protein cottage cheese recipes:

• Cottage Cheese Scrambled Eggs
• Cottage Cheese Breakfast Toast
• Egg White Muffins with Cottage Cheese
• 5-Minute Cottage Cheese Bowl with Tropical Fruit

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Cottage Cheese & Egg Flatbread (20g Protein!)

This viral Egg and Cottage Cheese Flatbread is taking the internet by storm! Made with just two key ingredients: cottage cheese and egg [or egg whites], it packs in 20 grams of protein per serving. Use this soft, flavorful flatbread to build a protein-packed sandwich or wrap.

Course breads + muffins, LUNCH

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 servings

Calories 146kcal

Author Dani Spies

Ingredients

• 1 cup low-fat cottage cheese
• 2 eggs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasonings

Instructions

• Preheat oven to 350°F (180°C) and line a 9×13-inch baking sheet (aka quarter sheet pan) with parchment paper. Grease the baking sheet very well to prevent sticking.
• Add cottage cheese, eggs, and seasonings of choice to a Ninja, blender, or food processor and process until smooth.
  
• Pour the cottage cheese mixture onto the prepared baking sheet and spread out evenly.
  
• Bake cottage cheese flatbread in a hot oven for 30-35 or until lightly browned and set through.
  
• Cool for 5-10 minutes. Slice in half, then add your favorite sandwich toppings and enjoy! See notes below to make my go-to wrap, pictured above!
  

Notes

My go-to wrap: Spread a couple of tablespoons of tzatziki over ⅓ of the flatbread. Top with arugula, shredded chicken, halved baby tomatoes, and thinly sliced red onion. Roll into a burrito, slice in half, and enjoy!

Storage Notes:

1. Cool: Allow the flatbread to cool completely at room temperature before storing. 
2. Wrap: Wrap the flatbread in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container with a layer of parchment paper between each slice.
3. Refrigerate: Store the wrapped flatbread in the refrigerator for up to 4 days.

Nutrition

Serving: 0.5recipe | Calories: 146kcal | Carbohydrates: 4g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 168mg | Sodium: 522mg | Potassium: 166mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 0.01mg | Calcium: 98mg | Iron: 1mg

© Clean & Delicious

The post Cottage Cheese & Egg Flatbread (20g Protein!) appeared first on Clean & Delicious.

If you love an easy, healthy, protein-packed lunch recipe, tuna salad is a great choice! This classic tuna salad gets an extra bump of protein (and flavor!) by adding chopped hard-boiled eggs to the mix (adding chickpeas to tuna salad is another great protein boosting hack!). Not only does this increase the protein content, but it also adds the most delicious flavor and texture.

As an (almost!) 50-year-old woman and culinary nutritionist, I try to prioritize protein and fiber with all of my meals! Not only does this help with muscle maintenance, but I find it really allows me to feel satisfied and satiated after eating. With a little effort and creativity, I’ve been able to amp up the protein in some of my favorite meals, including protein pancakes, protein French toast, protein-packed flatbread, and high-protein alfredo sauce, and now this tuna salad!

Ingredients you’ll need

This quick and simple salad uses just a handful of healthy everyday ingredients. Here’s what you’ll need:

• Hard-boiled eggs: If you want to add a punch of protein with less fat, feel free to discard the yolks. This will yield a lighter salad that is equally as delicious. With that being said, the yolks are super nutrient dense and absolutely delicious. Learn how to make the perfect hard-boiled eggs!
• Tuna: I always use canned (or tinned tuna) for this recipe. Skipjack tuna contains the lowest mercury content, so this is usually my first choice. Wild Planet is my favorite!
• Mayonnaise: You can use any mayo you have on hand or love. I grew up using Hellman’s (which I still love), but also love Primal Kitchen’s mayo as they use high-quality avocado oil instead of seed and vegetable oils.
• Greek yogurt: Rich and creamy, the yogurt helps to lighten up the tuna salad while offering an extra bit of protein (I’ll take it where I can get it, lol!). If preferred, you can omit the mayo and use an extra tablespoon of yogurt instead.
• Red onion: Cuts through the creamy texture and adds great texture.
• Celery: Crunchy, refreshing, and delicious. Tuna fish is not tuna fish without some crunchy celery! Butt keep in mind, you add as many extra veggies as you like. Chopped pickles would be delicious too.
• Sea salt and black pepper: Always and forever!

How to make tuna salad with egg

Once you’ve boiled the eggs, chop them and add them to a medium-sized bowl. I like to keep them nice and chunky but you can cut them smaller if preferred.

Add the tuna, mayo, Greek yogurt, red onion, celery, salt and pepper.

Mix to combine. Taste and adjust seasonings as needed.

Enjoy as is! You can also serve it on your favorite whole grain bread, with crackers, wrapped in lettuce leaves, or over a green salad. There are so many delicious and healthy options.

Storage tips & serving ideas

This tuna salad will happily last in your fridge for up to four days when stored in an airtight container, so it’s great for meal prep. Make a double batch on the weekend to enjoy all week long.

There are so many ways to serve tuna salad egg salad! Here are some of my favorites:

• As a sandwich: Serve the salad on toasted sandwich bread with lettuce and tomato.
• Pita: Stuff this into half of a pita. Add extra fixings like lettuce and tomato, if you’d like.
• Crackers: Use the salad as a dip and serve with crackers or chips.
• Lettuce cups: For a low-carb option, add it to romaine or butter lettuce leaves.
• Tomato: Stuff the salad into a scooped-out tomato (a bell pepper would also be delish!)
• Wrap: Spread a tortilla with tuna salad and any other add-ins you like and roll up tightly.
• Avocado: Stuff the tuna into avocado halves.
• Cucumber slices: Add hearty dollops over the cucumber slices – crunchy and refreshing!
  

STEP-BY-STEP TUNA EGG SALAD RECIPE VIDEO

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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QuickTuna Salad with Chopped Egg (27g Protein!)

This Quick Tuna Salad with Chopped Egg packs 27 grams of protein per serving and is super easy to make. Much like a classic tuna salad, this recipe calls for canned tuna fish, diced red onion and celery, and a combination of mayo and Greek yogurt! Bump the protein with hard-boiled eggs for a delicious high-protein lunch that comes together in minutes.

Course LUNCH, salad

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 276kcal

Author Dani Spies

Ingredients

• 4 hard boiled eggs
• 5 ounce can of tuna in water, drained
• 1 tablespoon mayonnaise
• 1 tablespoon Greek yogurt
• 2 tablespoons diced red onion
• 2 tablespoons diced celery
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions

• Chop the eggs and add them to a medium-sized bowl with the tuna, mayo, Greek yogurt, red onion, celery, salt and pepper.
  
• Mix to combine. Taste and adjust seasonings as needed.
  
• Enjoy as is! Or serve on your favorite whole grain bread, with crackers, wrapped in lettuce leaves or over a green salad.
  

Video

Notes

1. Leftovers can be stored in the fridge tightly covered in an airtight container for up to 4 days. Give them a good stir before serving again.
2. Omit the egg yolks for a high-protein salad with lower fat and total calories.
3. Look for skip jack tuna, as it will contain the lowest mercury content.

Nutrition

Serving: 0.5recipe | Calories: 276kcal | Carbohydrates: 3g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 402mg | Sodium: 624mg | Potassium: 300mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg

© Clean & Delicious

The post Quick Tuna Salad w/ Chopped Egg (27g Protein!) appeared first on Clean & Delicious.

If Caesar salad and pasta salad had a baby, it would be this delightful Chicken Caesar Pasta Salad! As always, I love looking for easy and fun ways to increase the protein and fiber of a recipe while lightening things up, and so that’s exactly what I did.

Instead of traditional croutons, I sprinkle in canned chickpeas! I also trade the mayo for Greek yogurt in my go-to Caesar salad dressing. For an additional boost of protein, and to elevate this salad to a main meal – I add plenty of shredded chicken as well.

If you have the time, I suggest making my slow cooker shredded chicken breast. Otherwise, rotisserie chicken is perfect for convenience.

What ingredients are needed

This lightened-up chicken Caesar pasta salad uses simple, healthy, everyday ingredients you may already have on hand.

• Pasta: I like short noodles like farfalle (bowtie) or rotini for this recipe. If preferred, you can use gluten-free pasta (like brown rice pasta) or sub in a lentil or chickpea pasta for even more protein and fiber.
• Chicken: Any type of cooked chicken breast will do the job! Enjoy it chopped or shredded.
• Romaine: Classic in Caesar salad; this provides a super fresh and crunchy texture.
• Cherry tomatoes: Cherry or grape tomatoes for sweet, juicy bursts of flavor and great color.
• Garbanzo beans: Adds a boost of plant-based protein and fiber.
• Parmesan cheese: An essential ingredient for any Caesar recipe to add a delicious rich, nutty taste.
• Salt & pepper: Brings out all of the incredible flavors!
• Dressing: The homemade Caesar dressing is a lighter version of the classic! Made in just 5 minutes with lemon, Dijon, garlic, anchovies, and Parmesan cheese, it gets an extra protein boost from Greek yogurt (no added oil or mayo required!).

How to make this salad

This recipe starts with making the Caesar salad dressing – super simple!

Drizzle the dressing over the top and toss until everything is well combined and coated with the dressing.

Top with a bit of extra Parmesan cheese and black pepper before serving. Enjoy!

Helpful tips

• Cheese: Use freshly grated parmesan cheese for the best flavor.
• Gluten-free pasta salad: Sub regular pasta with brown rice or gluten-free pasta, as desired.
• Vegetarian option: If you want to make this salad vegetarian-friendly, omit the anchovies in the dressing. Mix in 1-2 teaspoons of brine from a jar of capers to add back in the briny flavor. You can also omit the chicken and add some crispy baked tofu.
• Make ahead: To get a head start on this recipe, prepare the dressing, boil the pasta and prep the chicken up to a day before assembling the salad. Store everything separately in airtight containers in the refrigerator.

Ways to customize

• Roasted chickpeas: For extra crispy crunch, use my roasted chickpeas recipe in place of the regular garbanzo beans in the recipe.
• More vegetables: You can add even more veggie goodness! Shredded carrots, sliced cucumber, or sliced green onions would pair deliciously.
• Protein: Trade the chicken for salmon, steak or shrimp.

How to store leftovers

This chicken Caesar pasta salad is best served immediately after combining the dressing with the other ingredients to prevent the lettuce from wilting. 

Store the leftover salad in the fridge for up to 1-2 days. Any longer than that and the lettuce will start to become soggy.

WATCH MY CHICKEN CAESAR SALAD RECIPE VIDEO HERE

More healthy pasta salad recipes

• Italian Pasta Salad
• Healthy Greek Pasta Salad
• Tuna Pasta Salad
• Healthy Macaroni Salad

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Chicken Caesar Pasta Salad (Lightened Up!)

My lightened-up version of Chicken Pasta Caesar Salad is so easy to make and absolutely addictive. Layered with romaine lettuce, bow-tie pasta, and shredded chicken, I swap in canned chickpeas (hello fiber!) for traditional croutons and use protein-packed Greek yogurt as the base for the dressing (no mayo needed). It's fresh, light, and so delicious!

Course Main, salad + dressing

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 328kcal

Author Dani Spies

Ingredients

• 8 ounces dry farfalle pasta (You can sub a brown rice or gluten free option if needed)
• 2 cups rotisserie chicken breast, chopped or shredded, skin and bones removed
• 2 hearts of romaine lettuce, chopped into bite sized pieces
• 1.5 cups cherry tomatoes, cut into halves
• 1 cup garbanzo beans, drained and rinsed
• 1/4 cup Parmesan cheese, plus extra for serving
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Caesar Salad Dressing

• 1 clove garlic
• 2 anchovy filets
• 1/3 cup + 2 tablespoons low fat Greek yogurt
• 1/3 cup Parmesan cheese
• 2 teaspoons Dijon mustard
• 1/4 cup lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

Caesar Salad Dressing

• Place the garlic, anchovy fillets, Greek yogurt, Parmesan cheese, Dijon mustard, and lemon juice into the mini food processor.
  
• Process the ingredients until smooth and creamy. If the dressing is too thick, you can add a little water or olive oil to thin it out. Blend again until you reach your desired consistency.
  

Chicken Ceasar Pasta Salad

• Bring a large pot of water to a boil. Stir in farfalle and cook until tender. Drain and rinse under cold water to cool. Set aside.
  
• In a large mixing bowl add the cooled pasta, chopped chicken, romaine lettuce, tomatoes and garbanzo beans.
  
• Drizzle the dressing over the top and toss until everything is well combined and coated with the dressing.
  
• Top with a little extra Parmesan cheese and black pepper before serving. Enjoy!
  

Video

Notes

This chicken caesar pasta salad is best served immediately after combining the dressing with the other ingredients, to avoid the lettuce from wilting. 

Store any leftover salad in the fridge for up to 1-2 days. Any longer than that and the lettuce will start to become soggy.

Nutrition

Serving: 1heaping cup | Calories: 328kcal | Carbohydrates: 39g | Protein: 28g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 564mg | Potassium: 399mg | Fiber: 4g | Sugar: 4g | Vitamin A: 318IU | Vitamin C: 13mg | Calcium: 175mg | Iron: 2mg

© Clean & Delicious

The post Chicken Caesar Pasta Salad (Lightened Up!) appeared first on Clean & Delicious.

If you like finding simple and delicious ways to lighten up your favorite salad dressings, this Healthy Caesar Dressing made with Greek Yogurt is for you! Swapping Greek yogurt for mayonnaise is the secret to creating rich and creamy salad dressings that are lower in fat while being higher in protein! My wildly popular Greek Yogurt Blue Cheese Dressing is another great example of this.

I use this dressing drizzled over my go-to Caesar salad with roasted chickpea croutons, my Chicken Pasta Caesar salad, and my Kale and Egg Caesar Salad! My kids love using it as a dip for raw veggies, and my hubby loves to drizzle it over baked chicken. So many options!

What you’ll need to make this dressing

This easy, healthier Caesar dressing recipe has just five main ingredients, not including salt and pepper. Here’s what you’ll need to make it:

• Garlic: Fresh garlic is a crucial ingredient for authentic Caesar flavor.
• Anchovy fillets: Anchovies are a must when making Caesar dressing. They provide a briny, rich, umami flavor that really takes this recipe to the next level. I promise it won’t taste fishy.
• Greek yogurt: is the base of the dressing, keeping it light while adding creaminess and extra protein. No mayonnaise or raw eggs are needed!
• Parmesan cheese is another essential ingredient in classic Caesar dressing that adds rich, nutty, sharp flavor.
• Dijon mustard: For an extra zingy flavor.
• Lemon juice: All good dressings call for a bit of acidity. Fresh lemon juice will brighten and balance the flavors.

How to make it

I recommend making this dressing in a Ninja or a mini food processor. You could also do this by hand in a pinch.

I like to start with the garlic and anchovies. Add them to a small food processor and pulse until broken down. 

Then, add the remaining ingredients and blend until you have a thick, creamy salad dressing. Give it a quick taste and add salt and pepper as desired.

Helpful tips

• Cheese: Freshly grate your parmesan cheese for the best flavor.
• Vegetarian option: If you want to make this caesar salad vegetarian friendly, simply omit the anchovies. To add back in the briny flavor, you could mix in 2 teaspoons brine from a jar of capers.
• Make ahead: The dressing is terrific just after being made, but the flavors develop even more if you chill it for a few hours before serving it.

Ways to serve caesar dressing

This easy caesar dressing pairs well with much more than a caesar salad. Try it on all sorts of fresh salad recipes, grain bowls, wraps or use it as a veggie dip! Here are some of our favorite options:

• Drizzle over raw or roasted veggies and grain bowls like this buddha bowl.
• Use it as a marinade for baked or grilled chicken.
• Enjoy it as a dressing for green salads, potato salad or pasta salad!
• Spread it on sandwiches, wraps and burgers.
• Use it as a dip for pizza and/or French fries! So good!

Storage tips

Store this greek yogurt caesar salad dressing in an airtight container in the refrigerator for up to 5 days. After sitting in the fridge, shake the dressing before using. If it is too thick for your liking when you take it out of the fridge, simply add a bit of water and mix or shake well.

More healthy homemade dressing recipes

Dressing is such a great way to add flavor to foods! And think outside the box because you can put dressing on things other than salad too. Use these dressings on whatever you desire, from chicken, to wraps and marinades.

• Asian Salad Dressing
• Beet Salad Dressing
• Apple Cider Vinaigrette
• Basic Vinaigrette Recipe
• 5-Minute Greek Salad Dressing

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Healthy Greek Yogurt Caesar Salad Dressing

Healthy Greek Yogurt Caesar Salad Dressing is a lighter version of the classic! Made with lemon, Dijon, garlic, anchovies, and Parmesan cheese, this creamy dressing gets an extra protein boost from the yogurt. It's easy to make and absolutely delicious!

Course salad + dressing

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 30kcal

Author Dani Spies

Ingredients

• 1 clove garlic
• 2 anchovy fillets
• 1/3 cup + 2 tablespoons Greek yogurt
• 1/3 cup parmesan cheese
• 2 teaspoons Dijon mustard
• 1/4 cup lemon juice

Instructions

• Add garlic and anchovies to a small food processor and pulse until broken down.
  
• Add the greek yogurt, parmesan cheese, dijon mustard and lemon juice. Blend until you have a thick, creamy salad dressing. Taste and add salt and pepper as desired.
  
• Store this caesar dressing in an airtight container in the refrigerator for up to 5 days.
  

Notes

After sitting in the fridge, shake the dressing before using. If it is too thick for your liking when you take it out of the fridge, simply add a bit of water and mix or shake well.

Nutrition

Serving: 2tablespoons | Calories: 30kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 46IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 0.1mg

© Clean & Delicious

The post Healthy Greek Yogurt Caesar Salad Dressing appeared first on Clean & Delicious.

If you love chicken salad as much as I do, you must make this Creamy Cranberry-Walnut Chicken Salad. It’s a fun and flavorful play on a classic chicken salad that offers a delicious balance of sweet and savory flavors.

Simple, nutritious, high-protein lunch ideas are a must when you want to create healthy eating habits. I love that this chicken salad packs 25 grams of protein per serving (thanks to the chicken and Greek yogurt!) and takes just 10 minutes to make. It’s such a total win-win!

ARE YOU OBSESSED WITH CHICKEN SALAD? SAME! That’s why I have so many Clean & Delicious chicken salad recipes for you! Here are a few of my absolute favorites: Avocado Chicken Salad, Sonoma Chicken Salad, Waldorf Chicken Salad, and Chicken Tabouli Salad. I also make a delightful tuna salad, lol – in case you are wondering.

Ingredients needed

Simple and fresh, this chicken salad recipe is made with wholesome ingredients, many of which you may have on hand. Cook your shredded chicken beforehand, or purchase a rotisserie chicken for convenience. Here is everything you’ll need:

• Greek yogurt: To dress the salad, use plain Greek yogurt. This will keep the salad lower in fat and calories while adding an extra protein boost. I like 2% Greek yogurt – but no-fat and full-fat would also work.
• Mayonnaise: I love real mayo, and just two tablespoons combined with the Greek yogurt creates a great balance of flavor and nutritional balance.
• Lemon juice: Use freshly squeezed lemon juice to lift the flavors.
• Honey: Adds just a hint of sweetness and rounds out the flavors.
• Sea salt and black pepper: Always!
• Chicken breast: You’ll need 2 cups (340 grams) of either chopped or shredded chicken breast (skin and bones removed!). Canned chicken can work if needed!
• Dried cranberries: Adds a bit of chewy sweetness – creating a sweet and savory salad.
• Red onion: I love it for its color, texture, and balance. White onion or scallions would also work, so use what you have.
• Celery: Crunchy and refreshing.
• Walnuts: Many people opt for pecans, but I love the combination of walnuts and cranberries – they are a match made in heaven.
• For serving: Serve with your choice of lettuce leaves, sandwich bread, or crackers. Butter lettuce is my personal favorite.

How to make this recipe

Mix this cranberry chicken salad up in less than 10 minutes! There’s minimal chopping needed, so it is a really quick and easy recipe – promise.

Helpful tips

• Chicken: I like using my slow cooker shredded chicken breast for the chicken, but you can also use baked chicken breasts or shredded rotisserie chicken to save time.
• Mayo/Greek yogurt: Use as much or as little of the mayo and Greek yogurt as you’d like. Sometimes, I make this with all Greek yogurt or all mayo. All the varieties work, so choose which aligns with your personal health and wellness goals.
• Toast the nuts: For extra flavor, toast the walnuts. Add them to a pan and place over medium heat, stirring occasionally, for 2-5 minutes until they are slightly golden and fragrant. Remove from heat and allow them to cool before adding them to the salad.
• Chill in the fridge: Letting it chill for at least 30 minutes before serving will allow the flavors to meld and intensify – but have no doubt – it’s also delicious when eaten immediately.

Variations

One of my favorite things about cranberry-walnut chicken salad is how many ways you can change up the recipe to fit your preference! Here are some ideas:

• Fruit: Try something new by replacing the dried cranberries with chopped grapes or apples.
• Nuts: Walnuts are great, but pecans, almonds, or cashews would be good swaps.
• Greek yogurt: Full-fat yogurt will create a richer dressing, but low-fat or non-fat varieties work great too.
• Serving: There are so many different ways to serve chicken salad, from straight out of the bowl to spooning it onto a whole grain wrap or sandwich bread. It’s also really good on sliced cucumber!

WATCH MY CRANBERRY CHICKEN RECIPE VIDEO

More healthy lunch recipes

• Canned Salmon Salad
• Easy Broccoli and Chicken Quesadillas
• Buffalo Chicken Brown Rice Bowls
• Tuna Pasta Salad

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Creamy Cranberry-Walnut Chicken Salad

Creamy Cranberry-Walnut Chicken Salad will be your new favorite healthy, high-protein lunch! Layered with dried cranberries, red onion, celery, walnuts, Greek yogurt, and mayo, this quick and easy recipe is perfect for meal prep. Serve it with crackers, lettuce wraps, or piled on top of whole grain bread.

Course LUNCH, salad

Cuisine American

Diet Gluten Free, Low Fat

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 256kcal

Author Dani Spies

Ingredients

• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons honey
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 cups cooked chicken breast (340 grams or 12 ounces),  chopped or shredded
• 1/3 cup dried cranberries, roughly chopped
• 1/2 cup celery, finely chopped
• 1/3 cup diced red onion
• 2 tablespoons chopped walnuts, (optional, for extra crunch)
• lettuce leaves, for serving

Instructions

• Whisk together yogurt, mayo, lemon juice, honey, salt and pepper in a medium bowl.
  
• In a separate large bowl, combine chicken, cranberries, celery, red onion and chopped walnuts.
  
• Pour the dressing over the chicken mixture and gently toss to completely coat the chicken and other ingredients in dressing. Adjust seasonings, serve and enjoy.
  

Video

Notes

Store any leftover salad in the fridge in an airtight container for up to 4 days. Give it a good stir before serving again.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 14g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 262mg | Potassium: 283mg | Fiber: 1g | Sugar: 11g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

© Clean & Delicious

The post Creamy Cranberry-Walnut Chicken Salad appeared first on Clean & Delicious.