Rainbow Chicken Salad

Name: Rainbow Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 10 serving
Ingredients: 9 cups shredded chicken (900g); 2 cups celery (230g); 1/2 medium red onion (115g); 6 baby bell peppers (240g); 1.5 cup red grapes (220g); 1 cup cottage cheese (220g); 3/4 cup Greek yogurt (180g); 2 Tbsp ranch seasoning mix (12g); 2 Tbsp fresh lemon juice (30g)

User Reviews

4.9

198 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
10
Calories
152 kcal
Course
Main Course
Cuisine
American

Rainbow Chicken Salad

Heidi Hunt

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This Rainbow Chicken Salad is packed with vegetables, lean protein, and fiber to keep you satisfyingly full and focused all day long. Plus, it's low in fat and a great nutritious meal prep option to enjoy in so many ways all week!

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Ingredients

Servings

9 cups shredded chicken (900g) cooked, any rotisserie or homemade shredded chicken
2 cups celery (230g) ~7 stalks
1/2 medium red onion (115g)
6 baby bell peppers (240g) multicolored, or 2 regular peppers
1.5 cup red grapes (220g)
1 cup cottage cheese (220g) 2%
3/4 cup Greek yogurt (180g)
2 Tbsp ranch seasoning mix (12g) or salt, onion powder, garlic powder to taste
2 Tbsp fresh lemon juice (30g)

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Instructions

Dice the celery, red onion and peppers finely. A food chopper makes this fast. Use a knife to quarter the grapes.
In a large mixing bowl, add all the ingredients. Fold using a large wooden spoon until ingredients are mixed thoroughly.
Store in an airtight container in the fridge. It gets better the longer it sits!

Equipments used:

Notes

Naturally gluten-free.
To make dairy-free: use dairy-free Greek yogurt and sub cottage cheese for lite mayo or more Greek yogurt.
To store: store chicken salad in an airtight container in the fridge for up to 7 days.

Nutrition Information

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Serving 1/10 of recipe (211 g) Calories 152kcal (8%) Carbohydrates 8.3g (3%) Protein 25.2g (50%) Fat 2g (3%) Sodium 352mg (15%) Fiber 1g (4%) Sugar 5.9g (12%)