Healthy Chicken Salad
By: Jess Tull
Hey all! I just wanted to share a quick recipe that I’ve used the past couple weeks for meal prep, and that Matt and I have really enjoyed. It’s pretty simple easy to make, and can last 5-6 days. I’ve always loved chicken salad, but here’s a healthy spin on it that’s a little fun and different!
25 oz. (708g) Chicken tenders
Olive oil + salt and pepper to taste
5 red bell peppers, diced
5 cups fresh spinach, diced
5 T. olive oil mayonnaise
10 T. sour cream
2 T. horseradish mustard
1 T. dried parsley (fresh would be best, but I’ve always used dried.)
Salt and pepper to taste
Lightly drizzle the chicken tenders with olive oil and toss with salt and pepper to taste. Cook at 415 degrees until just cooked through, no pink or blood. (Be sure to not overcook, the chicken will be juicier and more tender!) Let chicken cool while you dice and combine the peppers and spinach, and then add the remaining ingredients. Dice the chicken and add to the rest of the ingredients, and toss to combine.
I eat this with a whole wheat tortilla or sourdough bread, a serving of fruit, and sometimes Greek yogurt to round out my macros. Give it a try and enjoy the fresh taste 😀