Fall Chicken Salad
This Fall Chicken Salad Meal Prep is crisp, creamy, high-protein, and packed with apples, cranberries, and pecans. Easy to make ahead and perfect for busy weeks.
Ingredients
- 2 heaping cups shredded or diced chicken (Instant Pot chicken directions above in blog post)
- ½ cup Greek yogurt
- 2 tbsp mayo optional for extra creaminess
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 small Honeycrisp apple diced
- 2 celery stalks diced
- 1/4 cup diced shallots
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ½ –1 tsp salt to taste
- ½ tsp black pepper
- For serving: greens, crackers, a wrap, rice cakes
Let's Make It
- In a large bowl, whisk together Greek yogurt, mayo, Dijon, honey, salt, and pepper.
- Add chicken, diced apple, celery, cranberries, shallots and pecans.
- Toss until everything is fully coated.
- Taste and adjust seasoning — more honey for sweet, more Dijon for tang.
- Divide into 4 airtight meal prep jars.
- Store for up to 4 days in the fridge.