The Best Chicken Salad of All Time: Low Carb Dinners

The Best Chicken Salad of All Time: Low Carb Dinners

The Best Chicken Salad of All Time: Low Carb Dinners

This is the last dinner recipe of the “Meal Prep Like a Pro” series, and next week I’ll be putting it all together so that you can plan a meal schedule for yourself! I hope that these recipes have been helpful and inspiring. Most of all, I hope they show that meal prep (cooking and pre-portioning meals ahead of time) is approachable and time-efficient.

At dinnertime, I like to focus on low-carb meals, so that I can lower my overall carbohydrate intake for the day and week. My goal in these posts has been to show that low-carb doesn’t have to mean dry and boring (think chicken and broccoli over and over and over again), but instead can be delicious, satisfying, and easy to cook.

This is one of my favorite meals for a busy week. Why? There’s actually no cooking involved – it’s simply a combination of pre-cooked items that come together to make a nutritious, protein-rich dinner that performs well even if it’s stored up to a week in the refrigerator.

While “the best chicken salad of all time” may seem a little boastful, the reason I gave it this moniker is that I hate normal chicken salad. Hate. It. I don’t like mayonnaise at all, so I associate chicken (and tuna and egg) salad with room-temperature, gross, mayonnaise-y picnic food. This recipe is my answer to that staple of outdoor events and cold, refrigerated cook-ahead meals. You can eat this over greens like romaine or spring mix, or you can have it with toast points – your choice! Here’s how to make it:

The Shopping List
  • 1 lb. pre-cooked chicken (Trader Joe’s has great pre-cooked options, but you can also use a rotisserie chicken) cut into bite-sized pieces
  • 6 oz. sliced almonds
  • 6 oz. golden raisins
  • 3 oz. castelvetrano olives
  • 6 boiled eggs
  • 1 can cannellini beans, drained
  • Red onion to taste
  • Fennel to taste
  • Celery to taste
  • 1/2 cup Greek yogurt
  • 12 tbsp. olive oil
  • 12 tbsp. lemon juice
  • Finely chop the red onion, fennel, and celery.
  • Cut up the chicken, if it’s not already in bite-sized pieces.
  • Slice the boiled eggs.
  • ¬†Combine all of the ingredients in a large mixing bowl.
  • Dress with olive oil, lemon juice, and Greek yogurt, and stir well.
  • Pre-portion into individual containers and refrigerate. Serve over lettuce or with toast points.

Check in next week for a guide on scheduling your food and your week so that you can maximize your use of meal prep techniques!

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