Herbed Chicken Salad

This chicken salad is the perfect work lunch to prep, pack and eat all week long. Using Greek yogurt instead of mayonnaise, this lighter alternative still gives you a protein packed, delicious lunch, without the extra calories!

Here’s how I did it:

Yield: about 3 cups


1 Rotisserie chicken (pull off all meat and chop into small pieces)

1/2-3/4 cup plain Greek yogurt

1 Tablespoon honey

1/4 cup sunflower seeds

1/4 cup dried cranberries

1 teaspoon fresh/dried sage

Sprinkle of salt & pepper


  1. Mix all ingredients together in a large bowl, stirring until chicken is fully coated.
  2. Put over salad greens, into a wrap or just eat by the spoonful!

Keep refrigerated in an airtight container for up to one week!



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