High Protein Russian Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5

For the Salad

• ¾ lb baby potatoes

• 2 medium carrots

• 1 lb rotisserie or leftover chicken (or 1 lb chicken breast seasoned with salt, pepper, and 1 tbsp onion powder)

• 4 eggs

• 1 cup finely diced baby dill pickles

• ¾ cup green peas

For the Dressing

• 1 cup Greek yogurt

• 4-5 tbsp light mayo

• 1 tbsp Dijon mustard

• Juice of ½ a large lemon

• 1-2 tbsp pickle juice

• Salt and pepper, to taste

1. Start with the potatoes and carrots. Boil in salted water until fork tender, then drain and let cool. For an easier option, add them to a large Anyday dish and microwave for 8 minutes.

2. For the chicken, keep it simple with 1 lb rotisserie or leftover chicken, or season 1 lb chicken with salt, pepper, and 1 tbsp onion powder, then cook and let cool before dicing. You can pan fry or air fry it, or add it to a medium Anyday dish and microwave for 9 minutes.

3. For the eggs, boil for 9 minutes, then cool and peel. Or, crack the eggs directly into a small Anyday dish and microwave for about 3.5 minutes, cooking the final minute in 30-second increments until set.

4. Cool, then dice the potatoes, carrots, chicken, and eggs and add to a large bowl. Add the diced dill pickles and green peas.

5. Add the Greek yogurt, light mayo, Dijon mustard, lemon juice, and pickle juice. You can always add more later once you taste.

6. Season generously with salt and pepper, then mix, taste, and adjust. This is one of those dishes that gets even better once everything has had some time to come together in the fridge.Finish with a little more fresh mint, walnuts, feta, and dressing on top, and enjoy!