Sorry it’s been so long! Things have gotten away from me lately!
Andy’s been working quite a bit lately—longer hours and more days on-call. I like making lunches him, but I’m not very good at it. I usually make one on Monday, but then get lazy after that. So I decided to just make one big batch of my favorite lunch: chicken salad.
Over the years, I’ve made quite a few batches of chicken salad. Some of them have been downright terrible, but I’ve slowly found the recipe that I like the best!
My Chicken Salad:
- Poach 2 split chicken breasts with skin on (I find that boneless, skinless chicken breasts are pretty tasteless when poached, so I usually buy split breasts. Use whatever kind of chicken you prefer!) until fully cooked. Let cool, remove skin and shred meat.
- Toast 1 3/4 C slivered almonds at 350 F for 10 – 15 minutes. Set aside and let cool.
- Chop 1 C celery and 1/2 C cilantro (optional).
- Slice 3 C grapes in half.
- Mix all chicken, almonds, celery and cilantro together.
- Mix 2 packages of nonfat greek yogurt (I use 12 ounces of fage yogurt) with a dollop of mayonaise to taste. Add the juice from half a lemon and whisk until combined.
- Combine the yogurt mixture with the chicken.
- Add 1 T of paprika for color and curry powder to taste. I love curry, so I usually add 1 T, but that can be too much for many people.
- Stir in grapes gently until completely combined.
- Divide into separate containers for lunches throughout the week.
- Eat with greens and bread, or just straight!
It’s protein-packed for lots of energy and has lots of crunch, thanks to the almonds and celery. I love this chicken salad, so it’s become one of our go-to meals. What’s one of your favorite recipes for a packed lunch? Hope you enjoy this recipe!