Lunch, No cook option, from Cook Twice

Greek Yogurt Chicken Salad

Name: Greek Yogurt Chicken Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 1 1/2 lb (680 g) cooked chicken breast or rotisserie chicken, chopped; 3/4 cup (170 g) nonfat Greek yogurt; 2 stalks celery, diced; 1/4 red onion, minced; 1/2 lemon; Lettuce leaves or wraps to serve; 1 tbsp Dijon mustard, garlic powder, salt and pepper

Classic chicken salad made with Greek yogurt instead of mayo. Crunchy celery, red onion and lemon. Great in a wrap or lettuce.

240calories43gprotein4gcarbs5gfat

Per serving. Estimates from USDA and label data, optional ingredients included.

Serves 415 minLevel 1 Meal prep

Open in the Kitchen

Ingredients

1 1/2 lb (680 g) cooked chicken breast or rotisserie chicken, chopped
3/4 cup (170 g) nonfat Greek yogurt
2 stalks celery, diced
1/4 red onion, minced (optional)
1/2 lemon (optional)
Lettuce leaves or wraps to serve (optional)
1 tbsp Dijon mustard, garlic powder, salt and pepper

Cook Twice, Eat All Week by Bryan Dourado

From Cook Twice, Eat All Week

The method is in the book.

This recipe is one of the over 100 in Cook Twice, Eat All Week. Have the book? Enter the code printed under any QR code and the step-by-step opens here, plus 20 more Cook Twice recipes in the Kitchen.

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Cook twice. Eat all week.

Over 100 high-protein meal prep recipes, 6 done-for-you weeks with grocery lists, Bryan's Pantry seasonings and sauces, and the restaurant system behind it: cook Sunday and Wednesday, eat well all week.

Grocery lists for every week, Bryan's Pantry seasonings and sauces, and the restaurant system that makes it work.

Cook chicken and ground poultry to 165°F (74°C). We cook with avocado oil; swap in any oil if you have an allergy.

Greek Yogurt Chicken Salad

Ingredients

The method is in the book.

Cook twice. Eat all week.

More lunch recipes