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Chicken Salad

CALORIES

PROTEIN

CARBS

FAT

SERVING SIZE

1 Cup

SERVINGS PER RECIPE

6

228

27

17

6

*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used

  • 2 large green onions (sliced)

  • 2 teaspoons honey

  • 1/2 teaspoon black pepper

  • 3 cups cooked boneless skinless chicken breasts (chopped or shredded)

  • 2 cups seedless red grapes (halved)

  • 1/2 cup almonds (sliced)

  • 1 cup plain greek yogurt

  • 2 tablespoons nonfat milk

  • 3 medium stalks celery (diced)

  • 2 tablespoons fresh dill (chopped)

  1. Place the chicken breasts in the bottom of a large pot.

  2. Cover the chicken with enough water to just cover the chicken. Amount of water will depend on size and number of chicken breasts

  3. Place the pot on the stove and bring the water to a boil.

  4. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165º F or is no longer pink which will be around 15 minutes. This time will depend on the size and number of chicken breasts.

  5. Remove the chicken from water and let cool.

  6. Dice the chicken as desired.

  7. Place the diced chicken, grapes, celery, green onions, and almonds in a bowl.

  8. In another bowl, mix together the greek yogurt, milk, and honey.

  9. Add and mix over the chicken.

  10. If you have time, refrigerate.

  11. Refrigerate and eat immediately or pack up 1 cup to come close to the given macros.

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