Rainbow Chicken Salad
Servings: 10
Calories: 152kcal
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!
Print Recipe
Equipment
- Vegetable chopper optional
Ingredients
- 9 cups chicken, cooked and shredded (900g)
- 2 cups celery (230g) about 7 stalks
- 6 baby bell peppers, diced (240g) I used an assortment of red, orange and yellow but any color works, regular peppers work fine too
- 1/2 medium red onion, diced (115g)
- 1.5 cup red grapes, quartered (220g)
- 1 cup low-fat cottage cheese (220g)
- 3/4 cup plain nonfat Greek yogurt (180g)
- 2 Tbsp ranch seasoning (12g)
- 2 Tbsp lemon juice (30g)
Instructions
- Prepare the veggies by using the dice setting on a food chopper or by dicing them with a knife. 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.
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