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–+ servings
Rainbow chicken salad on two pieces of toast and greens in a plate.

Rainbow Chicken Salad

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10
Calories: 152kcal
Author: Lauren
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!
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Equipment

Ingredients

  • 9 cups shredded chicken (900g) cooked, any rotisserie or homemade shredded chicken
  • 2 cups celery (230g) ~7 stalks
  • 1/2 medium red onion (115g)
  • 6 baby bell peppers (240g) multicolored, or 2 regular peppers
  • 1.5 cup red grapes (220g)
  • 1 cup cottage cheese (220g) 2%
  • 3/4 cup Greek yogurt (180g)
  • 2 Tbsp ranch seasoning mix (12g) or salt, onion powder, garlic powder to taste
  • 2 Tbsp fresh lemon juice (30g)

Instructions

  • Dice the celery, red onion and peppers finely. A food chopper makes this fast. Use a knife to quarter the grapes.
  • In a large mixing bowl, add all the ingredients. Fold using a large wooden spoon until ingredients are mixed thoroughly.
  • Store in an airtight container in the fridge. It gets better the longer it sits!

Notes

Naturally gluten-free.
To make dairy-free: use dairy-free Greek yogurt and sub cottage cheese for lite mayo or more Greek yogurt. 
To store: store chicken salad in an airtight container in the fridge for up to 7 days.

Nutrition

Serving: 1/10 of recipe (211 g) | Calories: 152kcal | Carbohydrates: 8.3g | Protein: 25.2g | Fat: 2g | Sodium: 352mg | Fiber: 1g | Sugar: 5.9g