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
- Mix all ingredients together in a large bowl, stirring until chicken is fully coated.
- Put over salad greens, into a wrap or just eat by the spoonful!
Keep refrigerated in an airtight container for up to one week!