california chicken salad
Serves 65 mins prep0 mins cook
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.
0 servings
What you need
Instructions
1 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. 2 While the chicken cooks, quarter the [wprm-ingredient text="1 cup seedless red grapes" uid="2"], dice the [wprm-ingredient text="3 celery stalks" uid="3"] and [wprm-ingredient text="½ medium red onion" uid="5"], and add to a large bowl. 3 Add the shredded chicken to the bowl, then add the [wprm-ingredient text="¾ cup plain non fat Greek yogurt" uid="4"], [wprm-ingredient text="2 tsp honey" uid="6"], [wprm-ingredient text="1 tsp Dijon mustard" uid="7"], [wprm-ingredient text="½ tsp salt + ¼ tsp black pepper" uid="8"], and [wprm-ingredient text="3 tbsp mayo." uid="9"] Mix well and taste to adjust seasoning. Store in the fridge for up to 5 days.View original recipe