Looking for a fun and simple summertime lunch idea? This chicken salad is perfect for an afternoon by the pool or to prep ahead for lunch throughout the week. I made this recipe for lunch this week and packed sliced cucumbers to use in replacement of crackers or bread. It only got better as the days progressed!
Typically, the base for most chicken salads or other simple salads such as egg salad is mayonnaise. For this chicken salad, I used a plain, fat free Greek yogurt to not only add a little tanginess, but also bump up the protein content a bit! I was so pleasantly surprised how well this salad kept for 5 days!
I used about 3/4 lb of chicken for this salad, but the recipe can easily be doubled for a larger crowd or to last a bit longer. I also used a pre-shredded chicken, but you can easily shred a small while chicken or cook 1-2 large chicken breasts, let them cool, and shred yourself.
I hope you give these easy and delicious summer recipe a try!! The weekend is right around the corner 🙂
- 3/4 lb shredded chicken
- 1/3 cup dried cranberries
- 1/4 cup slivered almonds
- 1/3 cup chopped bell pepper
- 1/4 cup diced onion
- 1/2 tsp onion powder
- 1/4 tsp paprika
- pinch black pepper
- pinch of pink salt
- 1/2 cup plain 0% Greek yogurt
- 2 Tbsp dijon mustard
Chop onion and bell pepper into small, bite-sized pieces.
In a medium sized bowl, make sure chicken is shredded to the texture you like. Add all ingredients and stir until chicken is fully coated. Taste to see if further seasoning is needed. Keep in an air-tight container in the refrigerator for 5-6 days.