Recipe of the Week 8/8: Chicken Salad

Yields 4 Servings 


12 ounces of chicken breast or 12 oz. canned in water 1/2 cup Greek yogurt 

1/2 cup green bell pepper diced 

1/2 cup red grapes sliced in half 

1/2 tsp sage 

1 tsp thyme 

1 tbsp lemon juice 



Add all the ingredients to a bowl to combine. If using canned chicken, drain water first. 


Divide the mixture into fours then place in meal prep containers. 


Serve as is with a side of vegetables or on a Joseph's Pita Bread 

Meal Plan Check Boxes: 

3 Proteins 

Nutritional Facts: Serving 4 oz. Calories 130, Fat 2g, Saturated Fat 0 g, Cholesterol 55 mg, Sodium 110 mg, Carbohydrates 5g, Fiber 0g, Sugar 4 g, Protein 20g 

Adapted From: 

Brianna Lawless, MS, RDN

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