Classic Chicken Salad

This is a favorite lunch meal prep but especially in the warmer months. We love to make and take this one in a cooler at the beach, lake, or poolside to cool off and still get that feel good protein in. Love it over a bed of romaine or any lettuce with a few crackers for a crunch or a sandwich on days I’m craving one.

INGREDIENTS

• 3 lbs cooked chicken breasts, chopped or shredded (about 4 breast)
  
• 1/2 - 1 cup nonfat plain Greek yogurt (amount depends on your preference, I like less)
  
• 2 tsp spicy or dijon mustard (optional) 
  
• 1 1/2 cups red seedless grapes, halved
  
• 1 cup celery, chopped small
  
• 1/2 cup pecans, halved or chopped 
  
• 1 tsp salt
  
• 1/2 tsp pepper
  

STEPS

1. If you haven’t cooked your chicken, in a large stock pot place 4 chicken breasts and cover them with water. Just to cover them. Bring to a boil over high heat. Cover and turn down to low heat and cook covered on low for 15 min. Make sure it’s done cooked through. To shred in blender, one breast at a time blend for 5 seconds or until shredded. Too long and you’ll have chicken baby food. It’s quick ha. 

2. To make the chicken salad, add all ingredients to a large bowl and stir well. 

3. Store in the fridge. Makes 9 cups, about 6 servings 

🍑 Nourishment Breakdown

Serves 6 

Macros per 1 1/2 cup serving
Calories: 237 | Fat: 7.5g | Carbs: 9g | Protein: 34.5g | Fiber: 1g

Macros with 2 slices hero seeded bread 
Calories: 357 | Fat: 13g | Carbs: 35g | Protein: 47g | Fiber: 25g

PROTEIN chicken, yogurt 
FAT pecans
FIBER celery 
CARB/STARCH grapes and bread if having a sandwich

Did you make this recipe?