Lunchtime Chicken Salad




I'll be honest, lunch is my least favorite meal. I know, I know. I think it's boring, and I just don't have the time or the energy to put much thought into it. Can you relate?


That's why I LOVE batch-making this chicken salad at the beginning of the workweek and having it ready to go for lunches each day!


I promise this recipe is foolproof - Mainly because there are no measurements required! The beauty of recipes like this is you can simply taste as you go. Makes things a whole lot less complicated AND you can decide how much of each ingredient is right for your tastebuds.


So, here is my go-to chick salad recipe:


INGREDIENTS

shredded chicken (I usually shred a cooked rotisserie chicken)

green or red grapes (whatever is on hand)

red onion, chopped

pecans (can sub walnuts or sunflower seeds)

dijon mustard

mayo (or Greek yogurt)

Everything But The Bagel Seasoning

salt / pepper


DIRECTIONS

Just mix all in a large bowl, tasting as you go and adding as necessary. Store in the fridge for up to 5 days.


*Enjoy on a sandwich, salad, wrap, crackers, or eat with a fork!


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