A LIGHT & EASY CHICKEN SALAD RECIPE that’s low carb, high protein, and gluten free! This Chicken Salad is made with greek yogurt, mustard, grapes, and fresh lemon juice. Perfect for a quick lunch!
The past couple of weeks my husband and I have been talking about having food for him to eat at work that he can grab during the day. He is one busy man and sometimes lunch just doesn’t happen. He’ll work right through it or grab a spoonful of peanut butter to hold him over.
I’m not okay with it! He’s 6’5″ and NEEDS to have food in his belly!
We transitioned to have one of our blenders at his office so now he can make protein shakes at work if he wants. He’s not the best at remembering to pack a lunch, and even when I have leftovers set aside for him in the frig it’s still a struggle to get him to take it in. So I’m working on creating large batch recipes that he can just have at work.
This Light & Easy Chicken Salad Recipe is just that! This recipe makes 6 cups of chicken salad. As long as he has crackers, lettuce cups or bread at work he’s all set. And honestly, he could just eat this plain without those other “carrier” items. It’s just as good plain! I know from experience. 🙂
Now, if I’m being honest. He didn’t take it this week. But that’s mainly because we had 6 kids under the age of 5 years old at our house plus three adult mommies. A full house to say the least. So this salad got devoured before it even had a chance to get to Mike’s work.
But next week. You better believe this baby will be at his office. My hubbie needs his protein, he’s a growing boy. No more skipping meals or working straight through lunch!!!
What I love about this recipe is how easy it is. If you don’t have boneless skinless chicken breast you can easily sub it with a Rotisserie Chicken. Um… hello that takes ALL the work out of it! No you have NO excuses!
Just shred the chicken, slice up a few extras, mix the wet ingredients and you’re good to go! This recipe lasts up to a week in the refrigerator and doesn’t dry out!
One of my biggest pet peeves when it comes to chicken salad is it’s loaded with wet ingredients. I feel like I’m eating straight up mayo with a little bit of chicken. It’s disgusting!
I like to add some tang to my chicken salad and take out the calories by adding greek yogurt and mustard instead of all mayo. A squeeze of fresh lemon juice can add so much to a chicken salad and makes it pop! In this Chicken Salad, you can actually taste the CHICKEN… uhhh… pretty ingenius right! It has the perfect amount of sauce versus chicken and grapes.
If you’re in a need of an healthy easy lunch recipe to make for the family, this recipe is it! It feeds an army and is freakin delicious!
Bon Appetit friends!
- Serves: 6 cups of chicken salad
- Serving size: ½ cup
- Calories: 191
- Fat: 8 g
- Saturated fat: 1 g
- Carbohydrates: 13 g
- Sugar: 4 g
- Sodium: 274 mg
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 47 mg
- 2lb. boneless skinless chicken breasts, cooked and shredded
- 1½ cups halved red grapes
- ½ cup chopped pecans
- ⅓ cup diced green onions
- ½ cup plain greek yogurt
- ½ cup mayo
- ¼ cup dijon mustard
- ½ teaspoon dried sage
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 1-2 tablespoons of fresh lemon juice
- salt & pepper to taste
- To a large bowl add shredded chicken, red grapes, pecans, and green onions.
- In a small bowl add yogurt, mayo, mustard, sage, smoked paprika, garlic powder, lemon juice, salt, and pepper. Whisk together.
- Add the liquid mixture to the chicken dish.
- Stir everything together until it is completely combined.
- Serve on a slice of bread or in a cup of bibb lettuce.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!