Healthy Greek Yogurt Chicken Salad
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This healthy, no-mayo Greek yogurt chicken salad with celery, grapes, and pecans is perfect to meal prep on Sundays for a week's worth of healthy, delicious lunches! (gluten-free)
Ingredients
Instructions
To cook chicken, heat oven to 350° F. Season chicken with salt and pepper and place in a baking dish. Cover with foil and bake 20-30 minutes, or until a thermometer inserted into the center of the chicken breast reads 165° F and juices run clear. Remove from oven and cool before shredding with 2 forks. (Skip this step if using cooked or leftover chicken.)
To toast pecans, place them on a baking sheet and toast at 400°F for 6-8 minutes. Watch carefully so they don't burn!
Chop onion, celery, grapes and pecans.
In a large bowl, mix together all ingredients, stirring until chicken is evenly coated.
Store chicken salad in the refrigerator in an airtight container up to 4 days.
Nutrition
- Calories
- 252 calories
- Sugar Content
- 6.1 g
- Sodium Content
- 610.8 mg
- Fat Content
- 12.4 g
- Saturated Fat Content
- 2.2 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 9 g
- Fiber Content
- 1.8 g
- Protein Content
- 25.7 g
- Cholesterol Content
- 71.7 mg
