sweet & spicy chicken salad

Chicken salad has been one of my go-to options for quick meal prep for years, but I love mixing up the type of chicken salad to keep me from getting bored with it. This chicken salad is sweet yet spicy, high in protein, and comes together quickly. Plus, there’s no need to reheat, so it’s perfect for anyone who needs lunch on the go!

Macros for 1 serving of chicken salad: 41g p / 8g c / 14g f ; 321cals

Ingredients:

18 oz shredded chicken breast
1/4 cup whipped cream cheese
1 cup nonfat greek yogurt
1 tsp honey
1 cup reduced fat shredded cheddar cheese
60g pickled jalapeno peppers
30g bacon bits
1 small bunch green onion, diced
salt, pepper, garlic powder to taste

Options for dipping: carrots, tortilla chips, pita, toast, etc!

Directions:

Shred your chicken or use pre-shredded chicken. I boiled some chicken and then used my hand mixer to shred it to make things easy! You can also use rotisserie chicken, lots of places carry shredded rotisserie chicken now

Then, mix all of your ingredients (only use half of the green onions). When everything is mixed, use a kitchen scale to weigh your recipe (don’t forget to zero out the bowl weight!), divide that by 4, and then add equal portions to a meal prep container. Top with the other half of green onions. Add in whatever you want to dip (my tortilla chips get soggy in the fridge so keep those separate if you use those!), and store in the fridge. That’s it! Super easy and can be eaten cold and on the go.

Let me know if you try this one!