Change up your boring chicken routine with this Greek yogurt alternative…
So I’ve decided to start posting some recipes regarding meal prep because it is something I am getting back into. Since I have recently graduated college I no longer have an excuse to drink alcohol at every social outing, which sometimes results in late night eating at the food trucks :/ It’s time for me to get my life together and I figure there are a few more people who feel this way, too!
Anyway, the key for me to stick to a healthy lifestyle is to plan ahead. Plain and simple. I pick at least one night a week–typically Sunday–where I spend an hour or so cooking and planning my meals for the next week. (Also, this recipe is great for when you have an unopened package of chicken and realize it is going to expire the next day… Sometimes I forget and the expiration date sneaks up on me.)
Whether I am in a scramble or simply meal prepping, this chicken salad recipe makes 3 meals in 30 minutes or less! (& it’s very inexpensive to make)
What you’ll need:
12 oz chicken
1/3 cup plain Greek yogurt
1 packet of dry Ranch dressing (specifically 1 and 1/4 TBSP)
1-2 stalks of celery
2-3 Hard boiled eggs
Sliced almonds or pecans
I usually buy the organic thinly sliced tenderloins that are roughly 1-1.5 ounces per piece. You could always cook two 6 oz chicken breasts or use a rotisserie chicken.
I think the tenderloins are the quickest & easiest to cook. I throw all of them on there at once and cook them in coconut oil for 2-3 minutes on each side.
I let my chicken rest for a few minutes. Then, I chop up all of the chicken & one large celery stalk. If I had hard boiled eggs today when I made this, then I would chop those up too. (I recommend it!)
Combine all of your ingredients in a large mixing bowl. (12 oz chicken, celery stalk, 1/3 cup plain greek yogurt, and 1&1/4 TBSP of dry Ranch seasoning)
Once you have mixed all of your ingredients thoroughly you are good to go. Before you eat any, divide it into three seperate portions. I eyeball it, but you could use a measuring cup or food scale if you like to be precise. It will yield three 4 oz servings or two 6 oz servings.
I like to let it chill in the fridge for a bit before I eat it, but I made this today and I was too hungry to wait. I usually cut up some fresh Romaine lettuce as my salad base, add 1/2 cup of brown rice, and top it with the chicken salad & a few chopped pecans for a nice well-balanced meal. However, you could use it to make lettuce wraps, as well!
(Per 4 oz serving)
Calories: 132; Carbs: 4g; Protein: 27g; Fat 2g