Lunch

Light Chicken Salad

Name: Light Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken breast, shredded; 1/2 cup plain Greek yogurt (low-fat); 1 celery stalk, finely diced; 1/4 red onion, finely minced; 1 cup red grapes, halved; 2 tbsp fresh dill, chopped; 1 tbsp lemon juice; Salt and black pepper to taste

Looking for a quick, healthy lunch? This Light Chicken Salad combines lean protein with crisp vegetables and a tangy, yogurt-based dressing. It is simple to make and ideal for meal prepping.

Ingredients

2 cups cooked chicken breast, shredded
1/2 cup plain Greek yogurt (low-fat)
1 celery stalk, finely diced
1/4 red onion, finely minced
1 cup red grapes, halved
2 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt and black pepper to taste

Instructions

In a large bowl, combine the shredded chicken, diced celery, minced red onion, and halved red grapes.
In a small separate bowl, whisk together the Greek yogurt, lemon juice, chopped fresh dill, salt, and pepper to create the dressing.
Pour the dressing over the chicken mixture and toss gently until all ingredients are evenly coated.
Serve immediately over a bed of fresh lettuce or spinach, or chill in the refrigerator until ready to eat.

Tips

For an added crunch and healthy fats, mix in a quarter cup of chopped walnuts or pecans.
To keep the salad fresh for meal prep, store the chicken salad and lettuce separately, combining them just before serving.