First of all, I’m SO SORRY it has taken me so long to get this recipe post up! When I did my “What I Eat in a Day” post a few weeks ago, I had an overwhelming amount of comments and emails from you guys requesting this healthy chicken salad recipe. I make a huge batch of this chicken salad at the beginning of the week and then eat it for lunch every day – it will last several days in the refrigerator. The best part is that it’s FULL of flavor and yet still really healthy, since I use plain Greek yogurt instead of mayonnaise and substitute lettuce wraps for the bread (although it would be equally delicious with bread). My mom was in Winston last week and I made her some for lunch… she said it was better than any restaurant version she’s ever had!
Scroll down to the bottom of the post for the recipe. Enjoy!
– 1/2 cup diced apple (any kind! pick your favorite)
– 2/3 cup grapes, halved (I like red grapes, but green would be good too)
– 1/3 cup dried cranberries
– 1/4 cup sliced almonds
– 1/2 cup plain Greek yogurt
– 1/4 cup diced celery
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon garlic powder
– Kosher salt and black pepper
– Head of lettuce for the lettuce cups
In a large bowl, combine all the ingredients. (I usually cook the chicken on my George Foreman while I’m measuring out the other ingredients. When it’s fully cooked, I’ll shred the chicken and then combine everything together.) Add salt and pepper, to taste. Scoop chicken salad into lettuce cups.
This will make enough for me to eat 3 to 4 lunches per week. If you’re making this chicken salad for a large group of people, I recommend doubling the recipe.
Please let me know how you like it!!
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