Chicken Salad

Perfect meal prep for the week and tastes so fresh for 3-4 days !

Fresh, crunchy, and a lighter twist on a classic chicken salad, creamy, slightly sweet, and perfect for an easy high-protein lunch 🥕

⏱ Prep Time: 10–15 minutes
⏱ Cook Time: 0 minutes (using pre-cooked chicken)
⏱ Total Time: ~15 minutes

Servings: 2–3

Ingredients:

Chicken Salad

• 2 cups cooked shredded chicken
• 1/4 cup mayonnaise
• 1/2 cup Greek yogurt (FAGE 0% works great)
• 1/2 cup shredded or peeled carrots (peeled ribbons work perfectly)
• 1/2 cucumber, diced
• 1/4 cup dried cranberries

Seasonings

• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt + pepper
• Optional: squeeze of lemon juice for brightness

To Serve

• Mary’s Gone Crackers

If cooking chicken:

1. Preheat oven to 400°F.

2. Place chicken breasts on a lined baking sheet.

3. Lightly season with salt, pepper, garlic powder, and onion powder.

4. Bake for 20–25 minutes, until fully cooked (internal temp 165°F).

5. Let rest for 5 minutes, then shred using two forks (or a hand mixer for easier shredding).

Instructions:

1. In a large bowl, mix mayonnaise and Greek yogurt until smooth and creamy.

2. Add shredded chicken and stir until fully coated.

3. Fold in peeled carrots, cucumber, and cranberries.

4. Season with garlic powder, onion powder, salt, and pepper. Add lemon juice if using.

5. Mix until everything is evenly combined and creamy.

6. Serve chilled with Mary’s Gone Crackers.