Grape Chicken Salad

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Finding a lunch to bring to work that doesn’t need to be heated up can be a bit difficult, especially if you want something other than a typical salad. While I’m a fan of salads, they can get boring and it’s fun to switch it up. Veer away from standard lunch salads with this grape chicken salad. 

I’m a huge fan of this recipe for 3 main reasons: 1. It’s packed with protein, meaning it keeps you full throughout the afternoon 2. It has “built-in” veggies, so you don’t even have to worry about making a separate vegetable side to get your vegetables 3. It can be stored in the fridge for a whole week, meaning lunch is ready to go all week long.  

Grape Chicken Salad
Serve with some romaine lettuce, some bread (I recommend getting something gourmet, like walnut-raisin…yum), or simply eat as is. Caution: Don’t omit the grapes!! They MAKE this salad, for real. Trust me.
Serves 4-6.

  • 1 1/2 pounds chicken, cooked, diced, and cooled
  • 1 bunch (about 1 cup) grapes, cut into halves
  • 3 carrots, grated
  • 4 stalks celery, diced finely
  • 1/4 cup raw cashews, diced
  • 1/3 cup mayonnaise (try to look for a mayo with minimal ingredients)
  • 1/2 cup greek yogurt
  • 1 1/2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons apple cider vinegar

Add mayo, greek yogurt, cumin, coriander, honey, and apple cider vinegar to a medium-sized bowl. Whisk until throughly combined. Stir in chicken, grapes, carrots, and celery.

Serve immediately, or chill in fridge and serve several hours later. Store in fridge up to one week.

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