This Rainbow Chicken Salad is packed with vegetables, lean protein, and fiber to keep you satisfyingly full and focused all day long. Plus, it’s low in fat and a great nutritious meal prep option to enjoy in so many ways all week!
You don’t need a bowl of Lucky Charms to taste the rainbow when you have my Rainbow Chicken Salad! Instead of being packed with sugar—which, of course, is perfectly fine in moderation—this recipe is light and packed with veggies, lean protein, and fiber to keep you feeling satisfyingly full and focused all afternoon long.
This chicken salad recipe is light because it doesn’t use mayonnaise. Instead, we toss our protein and vegetables in creamy yogurt and low fat cottage cheese. It taste’s so good! You can also turn this into a delicious low carb lunch by eating it over greens or in a lettuce wrap.
This recipe is easy to make and store, making it great for meal prep. And it’s also a super nutritious way to fuel your body post-workout. I love it so much, and I know you will, too!
WHY YOU’LL LOVE THIS RAINBOW CHICKEN SALAD
It’s full of flavor and texture! Each bite will be chewy, crunchy, savory, sweet, and tangy.
This chicken salad lower in fat than your standard one because it doesn’t use mayo.
I packed tons of veggies into this lunch and it looks like a rainbow!
A great nutritious meal made with lean protein and fiber.
So easy to make! The hardest part is dicing the veggies, but if you have food chopper, it’s easy peasy.
You can eat this chicken salad in so many ways. Slap it on some crackers or a rice cake, or stuff it into a croissant or between 2 pieces of toast.
Make it low carb by serving it over greens or in lettuce wraps.
Great for meal prep! Make it at the start of the week and enjoy it for all the days after.
WHAT YOU NEED
Chicken – Cooked and shredded. I used about 3 lbs of raw chicken breast and cooked it in skillet for 10 minutes until done. You can also use canned chicken for this recipe. *Pro Tip: If you have a Kitchen Aid or a hand mixer, you can use it to shred your chicken. It’ll be a breeze!
Celery – Great for crunch!
Baby bell peppers – An assortment of colors will help create the rainbow! You can use normal size peppers, too.
Red onion – Will bring a sharp, crunchy flavor.
Red grapes – You might be thinking…grapes?! Trust me. It works.
Yogurt – I recommend a thick, creamy one like Fage or Good Culture.
Cottage cheese – Lightens up the chicken salad and helps keep the creaminess. I used Good Culture 2% low fat cottage cheese.
Lemon juice – Adds some tang.
Ranch seasoning – My go-to seasoning because it’s amazing with everything! You can sub with another seasoning if you prefer.
HOW TO MAKE THIS RAINBOW CHICKEN SALAD
1. Cook your chicken and shred it up.
2. Dice your vegetables. I don’t have the time or patience to finely dice each vegetable one by one, so I love using my food chopper for this. I swear by my FullStar Vegetable Chopper. I’ve used it for years and love it so much—and it’s such a life-saver.
3. Combine all ingredients in a very large mixing bowl.
That’s it! Eat it up!
HOW TO STORE
Keep your Rainbow Chicken Salad stored in an airtight container in fridge for up to 7 days.
WANT TO MAKE THIS RECIPE?
If you try this rainbow chicken salad and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!