High Protein Chicken Topper Recipe | Easy No-Bowl Lunch
This recipe was born out of “I need protein, I need it now, and I do not want extra dishes.”
And honestly? It’s become one of my absolute go-to’s.
The beauty of this High-Protein Chicken Topper is its ease. No bowl needed. No fancy prep. Everything gets chopped and combined right there on the chopping board, then piled onto whatever carb (or lettuce leaf) you feel like.
It’s fresh, tangy, satisfying and secretly packed with protein — which, if you’re in perimenopause like me, you’ll know is something we’re always trying to sneak into the day without overthinking it.
It serves two… but I won’t judge if you eat the whole thing straight off the board with a spoon. It’s that good.
Why I Love This Recipe
-
High protein without feeling heavy
-
Quick enough for lunch, snack or “I forgot to eat” moments
-
No bowls, minimal clean-up
-
Perfect for perimenopause fuel
-
Easily adaptable with whatever herbs you have on hand
Top it on:
-
A roll or sandwich
-
Corn thins or rice crackers
-
A wrap
-
Or scoop it into crisp lettuce leaves for a lighter option
Ingredients
-
1 poached chicken breast
-
4–5 large crisp iceberg lettuce leaves (or as many as you like)
-
1 tsp – 1 tbsp capers (depending how much you love them — I use a generous tablespoon)
-
¼ red onion
-
A generous handful of fresh herbs
-
I used coriander, but dill, basil or parsley all work beautifully
-
Dressing
-
¼ cup Greek yoghurt
-
3 tsp Dijon mustard
-
Olive oil
-
Red wine vinegar, balsamic vinegar or vino cotto
-
Salt & pepper to taste
Method
-
Place everything on a wooden chopping board.
-
Roughly chop the chicken, lettuce, capers, red onion and herbs together.
-
Using the side of your knife, start gently combining everything as you chop.
-
Add the Greek yoghurt and Dijon mustard directly onto the board.
-
Drizzle with olive oil and your vinegar of choice.
-
Season with salt and pepper.
-
Keep chopping and folding everything together until it’s well mixed and creamy.
That’s it. No bowl. No stress. Ready to scoop and serve.
Serving & Storage
-
Serve immediately on your carb of choice or in lettuce cups
-
Store leftovers in an airtight container in the fridge for tomorrow’s lunch or snack
-
Or… eat it standing at the bench straight from the board (highly recommended)
This is one of those recipes that quietly supports you — especially during perimenopause when protein matters more than ever, but energy and patience can be in short supply.
Simple food. Nourishing. No drama.
Just the way I like it.
Yours in Health,
Alisha
High Protein Chicken Topper Recipe | Easy No-Bowl Lunch
This recipe was born out of “I need protein, I need it now, and I do not want extra dishes.”
And honestly? It’s become one of my absolute go-to’s.
The beauty of this High-Protein Chicken Topper is its ease. No bowl needed. No fancy prep. Everything gets chopped and combined right there on the chopping board, then piled onto whatever carb (or lettuce leaf) you feel like.
It’s fresh, tangy, satisfying and secretly packed with protein — which, if you’re in perimenopause like me, you’ll know is something we’re always trying to sneak into the day without overthinking it.
It serves two… but I won’t judge if you eat the whole thing straight off the board with a spoon. It’s that good.
Why I Love This Recipe
-
High protein without feeling heavy
-
Quick enough for lunch, snack or “I forgot to eat” moments
-
No bowls, minimal clean-up
-
Perfect for perimenopause fuel
-
Easily adaptable with whatever herbs you have on hand
Top it on:
-
A roll or sandwich
-
Corn thins or rice crackers
-
A wrap
-
Or scoop it into crisp lettuce leaves for a lighter option
Ingredients
-
1 poached chicken breast
-
4–5 large crisp iceberg lettuce leaves (or as many as you like)
-
1 tsp – 1 tbsp capers (depending how much you love them — I use a generous tablespoon)
-
¼ red onion
-
A generous handful of fresh herbs
-
I used coriander, but dill, basil or parsley all work beautifully
-
Dressing
-
¼ cup Greek yoghurt
-
3 tsp Dijon mustard
-
Olive oil
-
Red wine vinegar, balsamic vinegar or vino cotto
-
Salt & pepper to taste
Method
-
Place everything on a wooden chopping board.
-
Roughly chop the chicken, lettuce, capers, red onion and herbs together.
-
Using the side of your knife, start gently combining everything as you chop.
-
Add the Greek yoghurt and Dijon mustard directly onto the board.
-
Drizzle with olive oil and your vinegar of choice.
-
Season with salt and pepper.
-
Keep chopping and folding everything together until it’s well mixed and creamy.
That’s it. No bowl. No stress. Ready to scoop and serve.
Serving & Storage
-
Serve immediately on your carb of choice or in lettuce cups
-
Store leftovers in an airtight container in the fridge for tomorrow’s lunch or snack
-
Or… eat it standing at the bench straight from the board (highly recommended)
This is one of those recipes that quietly supports you — especially during perimenopause when protein matters more than ever, but energy and patience can be in short supply.
Simple food. Nourishing. No drama.
Just the way I like it.
Yours in Health,
Alisha
