Description
A light and creamy high-protein chicken salad made with Greek yogurt, grapes, and almonds. Ready in 10 minutes for a perfect meal prep lunch.
Ingredients
Scale
2 1/2 Cups Chicken (cooked and shredded)
3 Stalks Celery (chopped)
1/2 Red Onion (finely chopped)
1 Cup Grapes (cleaned and chopped)
1/4 Cup Parsley (chopped)
1/2 Cup Sliced Almonds
3/4 Cup Greek Yogurt
1 Tablespoon Dijon Mustard
1 Lemon (zested and juiced)
1 Teaspoon Sea Salt
1 Teaspoon Crackers
Instructions
- Start by washing and preparing your grapes. Rinse them with water, then add them to a bowl of water with baking soda and sea salt and let them soak for 5 minutes to remove the film.
- Next, chop and shred your cooked chicken, then set it to the side.
- Then, chop and prepare all of your veggies- the celery, red onion, grapes, and parsley- then add them to the bowl with the chicken alongside the greek yogurt, dijon mustard, sliced almonds, lemon zest and juice, salt and pepper.
- Mix well and taste. Adjust the sea salt and pepper as needed!
- Once done, serve with crackers and enjoy! Store any leftovers in an airtight container, in the fridge, for up to four days.
Notes
- For best flavor, use chicken that is still slightly warm when shredding.
- Soaking the grapes removes any waxy residue for a cleaner taste.
- The salad tastes even better after chilling for a few hours as the flavors meld.
Nutrition
- Serving Size: 4 servings
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 9 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 33 g