Chicken Salad 2 Ways
I’ve been telling myself this for a while. Why do I repeat things over and over again and just now I’m really starting to implement things into my schedule. Please tell me I’m not alone?!?!
Well, meal prep are the famous words. More directly, roast some chicken breast to have in your refrigerator. The amount of meals that can be made from having cooked chicken in your refrigerator…it’s a long list of things.
But first these 2 recipes. First up is my Lemon Basil Pesto Chicken Salad. Filled with all the good things – bright lemon zest, fresh basil and spinach, crunchy walnuts and my favorite store bought pesto. Followed by the good old stand by Curried Chicken Salad. The most important factor is high quality curry powder (find the freshest and most high quality you can get your hands on). It’s make such a difference. With the grapes, celery and red onion – who that’s a combo.
What you need for these recipes.
- Roast Chicken or chicken breast
- Mayo
- Salt + Pepper
Lemon Basil Pesto Chicken Salad
- Walnuts
- Basil
- Spinach
- Your favorite store bought pesto (no cheese, is my perference)
- Lemon – zest
Curried Chicken Salad
- Grapes
- Celery
- Red Onion
- Red Pepper Flakes
- Spinach
My favorite kitchen tools I used in this recipe
Meal Prep that...
Need more meal prep ideas for all that roast chicken in your refrigerator?
Check out my Crunch Peanut Chicken Wraps – such a great lunch to have this Summer. Make sure you sit outside and soak up some vitamin d too.
Oh wait, what about roasting a whole chicken for meal prep? I got you. My Classic + Basic Whole Roasted Chicken is a recipe you should have in your back pocket.
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Chicken Salad 2 Ways
- Total Time: 10 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
Lemon Basil Pesto Chicken Salad
- 2–3 roast chicken breasts or 2 heaping cups of shredded cooked chicken
- 2 heaping tablespoons avocado mayo
- 2 heaping tablespoons of your favorite store bought pesto
- zest of 1/2 lemon
- 10 fresh basil leaves (or more)
- 1/4 – 1/3 cup walnuts
- salt and pepper to taste
- 1 heaping handful of spinach, roughly chopped
Curried Chicken Salad
- 2–3 roast chicken breasts or 2 heaping cups of shredded cooked chicken
- 2 heaping tablespoons avocado mayo
- 2 teaspoons high quality curry powder
- salt and pepper, to taste
- 1/3 cup chopped red grapes
- 1 celery stalk, chopped
- 1 teaspoon red pepper flakes
- 1 heaping handful of spinach, roughly chopped
Instructions
For both chicken salad recipes, I like to mix the shredded chicken with the mayo and seasonings first.
Then add in the greens. Toss with a fork helps keep it airy and not mushy.
Notes
Can be made ahead of time and kept in an air tight container for 5 days.
- Prep Time: 10
- Category: chicken
- Method: oven
- Cuisine: lunch
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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