10 Minute Pantry Staple Chicken Salad

Macros / Serving Size

Protein 28 g | Fat 8 g | Carbs 16 g

% Calories of Macros / Serving Size

Calories 248 | Protein 46 % | Fat 29 % | Carbs 26 %

Nutrients / Serving Size

Fiber 3 g | Sodium 834 mg | Sat. Fat 2 g

Ingredients (Serves 4)

• 16 oz. canned chicken breast, chilled
• 1 Tbsp. balsamic or apple cider vinegar
• 2 Tbsp. dill pickles, chopped
• 2 Tbsp. red onion, chopped
• ½ cup celery, diced
• 3-4 oz. nonfat, plain Greek yogurt
• 2 tsp. Dijon or yellow mustard
• 2 Tsp. sugar
• ½ cup chopped pecans or walnuts (optional) 
• Salt and pepper to taste.
• 13.5 oz. can of no sugar added Mandarin oranges, chilled
• 8 cups of fresh greens (baby leaf spinach, kale, and/or field green mix)

Directions

1. Drain canned chicken breast and discard the liquid.  
2. In a medium-sized bowl, add all of the ingredients except the oranges and greens.
3. Gently fold the ingredients together until well mixed.
4. Drain and discard the juice from the mandarin oranges.
5. Serve by placing ¼ of the fresh salad greens on a large plate or bowl.  Top with ¼ of the chicken salad and ¼ of the mandarin oranges.

Notes

• Place the canned chicken and oranges in the fridge the night before preparation so they will be nice and chilled prior to making the recipe.
• If the chicken salad, is a bit too dry for your liking, add a little bit more yogurt.
• Consider switching out the dill pickles with chopped apples or jicama.
• Consider using the chicken salad in to make a wrap.
• To up the protein content in this recipe, consider adding 1-2 chopped boiled eggs.
• Nutrition analysis is based on the estimated solid yields for the canned chicken and oranges, excludes the optional ingredients, use of raw spinach greens, and estimates the use of 3.5 oz. of yogurt and 4 dashes each of salt and pepper.