california chicken salad
Serves 6
5 mins prep
15 mins total
31g of protein and takes just 15 minutes to whip up, this California chicken salad is my go to for lunch prep all summer long. We swap most of the mayo with Greek yogurt to up the protein even more while keeping that great texture chicken salads are known for.
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Use rotisserie chicken or bake the chicken breasts at 350°F for 20 minutes, or cook in the Instant Pot with 1 cup broth on high for 8 minutes (12 minutes from frozen). Cook to an internal temp of 165°F. Shred with a hand mixer or two forks, then refrigerate until ready to use.
While the chicken cooks, quarter the 1 cup seedless red grapes, dice the 3 celery stalks and ½ medium red onion, and add to a large bowl.
Add the shredded chicken to the bowl, then add the ¾ cup plain non fat Greek yogurt, 2 tsp honey, 1 tsp Dijon mustard, ½ tsp salt + ¼ tsp black pepper, and 3 tbsp mayo. Mix well and taste to adjust seasoning. Store in the fridge for up to 5 days.
