I’m going to go ahead and preface this post by saying two things: I have never been a big fan of chicken salad, and I really dislike yogurt. Which is what makes me ten times more impressed with how insanely addicting and delicious this chicken salad recipe is that I’m sharing with y’all today!
I’m constantly on the hunt for good meal prep recipes to take to work (or school!) and this one is one of my new go-to’s. It was sent to me by a friend back in April, and since then I’ve made it 4 or 5 times! Even if you’re like me and tend to be a chicken salad and/or yogurt skeptic, I seriously recommend giving it a try. The best part? It costs next to nothing, so no harm done if for some reason you don’t like it…but I find that hard to imagine!
I’ve been pairing this with either lettuce wraps or ready-made pita pockets from the store, and it’s such an easy lunch to whip up for a busier week.
I was also recently chatting with a friend who has been undertaking some summer internships and she was on the hunt for a stylish way to transport her lunch to and from meetings and the office – so naturally, I compiled an entire list! (Problem/perks of being friends with a blogger, ha!)
So as an added bonus to this delicious recipe I’m sharing with y’all this week, I’ve also stockpiled a great list of stylish (and adult) “lunchbox’ options in case you’re in the market! Turns out there are tons of cute options out there that are super affordable, too.
First and foremost, though – the recipe!
*One note here – I honestly eyeball the ingredients a lot. The nice thing with this recipe is you can keep messing with it until it’s right for you. I bake the chicken and then just add whatever amount of everything else looks good to me, so not a lot of fuss over measurements!
- Boneless Skinless Chicken Breast (I usually do 4 pounds for the week of lunches)
- 1/2 cup diced onion (I skip this because my stomach is sensitive to it!)
- 2/3 cup diced celery
- 2/3 cup grapes, halved
- 3/4 cup nonfat plain greek yogurt
- salt and pepper to taste
- Heat oven to 350. While preheating, season the chicken with salt and pepper and place on a baking tray lined with foil for easier cleanup. Bake 20-3o minutes or until thoroughly cooked through and juices are clear. Remove from oven and let cool.
- Shred the chicken with 2 forks (Pro tip: If you have a hand mixer, try cutting up into smaller pieces and then shredding with the hand mixer. Much faster and easier!)
- In a large bowl, mix together the chicken and other ingredients. Keep adding other ingredients until you find a consistency you like. Add salt and pepper for taste. Store in airtight container.
It’s seriously that simple! The version I make is solely chicken, celery, grapes and yogurt. Super affordable, and very quick to whip up on a Sunday. Hopefully you love it as much as I have been!
Now on to the lunchbox portion – I’ve rounded up some really cute options that I think you’ll all love!