Making chicken salad is a great way to keep from choking down plain, dry chicken breast for the umpteenth time this week. It keeps well for days so it's also convenient for meal prep. Chicken salad is packed with protein and can be dressed up or down, put on toast or eaten out of a bowl, depending on your macro requirements. The recipe I made up has a Martha Stewart, classic flavor profile. None of that zing bam bullshit you'd find with those Food Network tramps. No, this is fancy plate, cloth napkin, classy-ass, chicken salad.
4 oz. grilled chicken breast
1 stalk celery, diced or sliced
1 Tbsp, red onion, diced
1 Tbsp. sliced almonds (or chopped nut of your choice)
1 Tbsp. dried cranberries or raisins (I use both)
1.5 Tbsp. Reduced fat mayo with olive oil
1/2 Tsp. Herbs de Province
Salt & pepper to taste
I grill chicken breasts every week for meal prep, with salt, pepper & garlic powder. You could also use some shredded rotisserie breast if you don't want to grill, but you may need to add a bit more seasonings at the end if you go that route. Chop 4 oz. up and toss into a bowl. Add the celery, onions, nuts, cranberries, and mayo. I don't like a ton of mayo, so I work it in until things stick, but it's not a sloppy mess. This usually works out to 1-1.5 Tbsp. Then add your French herbs and salt & pepper. Stir it all up and blammo. Chicken salad. I'll make a few servings and store it in a big bowl. For my taste, it keeps for 3 days.
If you are on a tight macro budget, you can omit the nuts and cranberries. Instead of mayo, you can use plain, nonfat Greek yogurt with a tiny squeeze of lemon juice. On the other hand, feel free to get creative by adding things like apple dices and shredded carrots, or substituting tuna.
Macros per serving (1):