Chicken salad does not feel like a Seattle thing (correct me if I’m wrong please). I don’t really know where this classic is most common, geographically speaking. It was never a thing for me growing up, and I certainly never bought it from the store (it does not look like something that would taste good). But homemade? Sure, I’ll try it. I had a feeling greek yogurt would go great and blend in well, but I didn’t think it would be SO yummy! The tart yogurt taste was totally gone. I’m excited to share the recipes I used and my final chicken salad creation with you on the Sunday Meal Prep for March 12th, 2017!
For this delicious light chicken salad, I checked out a few recipes and took inspiration from two in particular – Lightened-Up Chicken Salad from Gimme Some Oven, and Skinny Greek Yogurt Chicken Salad from Kim’s Cravings.
My chicken salad had the following:
- rotisserie chicken – about 4 cups.
- organic dried cranberries – I looked for no sugar added but couldn’t find any!
- 2 stalks of celery
- 1 very finely diced shallot – Thanks to Gimme Some Oven for this idea! Sean says it made the dish!
- Blue Diamond Smokehouse Almonds – YUM. In my opinion, this is what makes the dish. I love the contrast of sweet to savory. This idea was from Kim’s Cravings.
- plain Fage Greek yogurt
- red seedless grapes
- worcestershire sauce, salt, pepper – thanks Gimme Some Oven for these seasonings
We had this stored for three days in the fridge after the chicken was one day old. I think the main thing is to not let the chicken go more than 4 days in the fridge after it’s cooked! We enjoyed this on pita bread and straight from the bowl 😉
Planning Goals: 1,700 calories a day, made up of 30% carbohydrates, 35% fat, and 35% protein (MyFitnessPal says this equals approximately 127g of carbohydrates, 66g of fat, and 149g of protein).
1) Reduce costs and food waste
2) Save time during busy week days
3) Help provide simple strategies, examples and meal preparation steps that are beneficial to almost anyone
4) Have healthy choices planned, prepared and available to reduce impulse eating
Meal Plan for March 13-17
|Breakfast||Make-Ahead Breakfast Burrito||Make-Ahead Breakfast Burrito||Make-Ahead Breakfast Burrito||Make-Ahead Breakfast Burrito||Make-Ahead Breakfast Burrito|
|Lunch||Lightened-Up Chicken Salad Pita Pocket||Lightened-Up Chicken Salad Pita Pocket||Lightened-Up Chicken Salad Pita Pocket||Turkey Taco Black Bean Salad||Turkey Taco Black Bean Salad|
|Dinner||Pesto Chicken Stuffed Spaghetti Squash||Pesto Chicken Stuffed Spaghetti Squash||Turkey Taco Black Bean Salad with tortilla||Zucchini Chicken Lo Mein||Zucchini Chicken Lo Mein|
|Snacks||Protein Bar||Whole Wheat Fig Bar, Banana||Apple & PB, Turkey Pepperoni||Protein Bar, Apple, Whole Wheat Fig Bar||Banana, Parm Crisps, Fig Bar, Siggis|
See more detail on Project Meal Plan’s My Fitness Pal account.
Prepped on Sunday:
- Make-Ahead Chicken Sausage Breakfast Burritos for breakfasts
- Lightened-Up Chicken Salad from Gimme Some Oven for lunches
Supplies List for Sunday Prep (one person):
- ground chicken breakfast meat, 16 ounces
- rotisserie chicken or about 4 cups cooked chicken (2 large breasts)
- eggs, 10
- Ole Xtreme Wellness Wraps, whole wheat or high fiber
- shredded cheddar cheese, 1 cup
- whole wheat pitas
- plain greek yogurt (I use Fage Total Greek Yogurt but any will work)
- green bell pepper
- yellow onion
- green leaf lettuce (greens for chicken salad pitas)
- celery stalks, 2
- red seedless grapes, small bunch
- worcestershire sauce
- garlic powder
- chili powder
- olive oil or avocado oil
- protein bars (our favorite)
- parm crisps
- turkey pepperoni
- whole wheat fig bars
- siggis yogurt
**Don’t forget to plan out the rest of your week and buy ingredients for that too!
During the Week Ideas:
Sunday Meal Prep for March 12th, 2017:
- [50 minutes] Follow the recipe for Make-Ahead Freezer Friendly Breakfast Burritos. Of course, you can use any fillings you like to make it your own. Cleanup after to make space for the next prep.
- [30 minutes] Work on the chicken salad. I kept the chicken salad in one large Pyrex bowl in the fridge and we ate it throughout the week on pitas and just by itself. Like I said above, I mostly following the Lightened-Up Chicken Salad recipe from Gimme Some Oven. Here are the ingredients I used: 4 cups leftover rotisserie chicken, 1/3 cup organic dried cranberries, 2 stalks of celery chopped, 1 very finely diced shallot, about 1/3 cup chopped Blue Diamond Smokehouse Almonds, 1 cup of plain Fage Greek yogurt, 1 cup red seedless grapes halved, 1/4 teaspoon worcestershire sauce, salt, and pepper. Mix everything together and there you go! Eat some on Sunday for lunch or dinner and then you’ve got 3 servings left for the week to have on a pita, wrap, or sandwich bread. Enjoy!
- If you’ve got different dinner plans for the week’s dinners, cut up some vegetable or prep in any way you can!
Total Active Time Estimate: 1 hour 20 minute
Thanks for checking out the Sunday Meal Prep for March 12th, 2017. Any feedback is appreciated so I can improve the Sunday Meal Prep posts every week. Tag @projectmealplan on social media if you meal prep! I’d love to see what you’ve created! And follow me on Pinterest for meal inspiration every single day 🙂