Clean Eating Chicken Salad
A light, protein-packed chicken salad with grapes and Greek yogurt for a clean-eating lunch or sandwich.
Equipment
- Large Bowl
- Cutting Board
- Chef’s knife
- Measuring cups and spoons
Ingredients
- 2 boneless skinless chicken breasts cooked, cut into cubes
- 2 stalks celery chopped
- 1/4 red onion chopped
- 1/2 cup red seedless grapes quartered
- 1/2 cup non-fat Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper freshly ground
- sea salt to taste
- 2 whole-wheat pita pockets halved
- 4 romaine lettuce leaves large
Instructions
- Place the cooked, cubed chicken in a large bowl.
- Add the chopped celery, chopped red onion, and quartered grapes to the bowl.
- Stir in the non-fat Greek yogurt, garlic powder, and freshly ground black pepper until ingredients are evenly combined.
- Taste and season with sea salt as desired; mix again to distribute seasoning.
- Serve the chicken salad chilled or at room temperature either on romaine leaves or stuffed into halved whole-wheat pita pockets.
Notes
- Use leftover roasted or poached chicken to save time.
- Adjust yogurt amount for desired creaminess.
- Quarter grapes for easy eating and even distribution.