First, I prepared the chicken breasts as part of my weekly meal prep. That means, I cooked a bag of Trader Joe's chicken breasts in the crockpot on low for 8 hours with a cup of low sodium chicken broth added. For flavor, I also add no-sodium, multi-purpose seasoning.
Next, I shredded the chicken, drained the broth, and let it cool.
Then, I put together the chicken salad.
First, I measured out 3 red containers of chicken.
I added a red container of Greek yogurt and seasoned it with a squeeze of lemon juice, some freshly ground black pepper, and a little more of the multi-purpose seasoning.
Then, I cut up a purple container full of red grapes.
I also added 3 celery stalks, chopped.
Finally, I measured out 4 orange containers of chopped pecans and mixed it all together.
I chilled the chicken salad for an hour, and then it was ready to eat!
Here is the recipe:
Ingredients:
2 1/2 cups of shredded chicken
1/2 cup of Greek yogurt
1 cup of red grapes, sliced in half
1 cup of chopped celery
1/2 cup of chopped pecans
2 tsp. of no-sodium, multi-purpose seasoning
2 tsp. of black pepper
1 tbsp. of fresh squeezed lemon juice.
Directions: Mix ingredients together. Serve chilled on a bed of lettuce or with sprouted grain bread.
Let me know how you like the recipe!
