Easy Healthy Lunch Idea: Sonoma Chicken Salad

I spent about 2 hours in the kitchen yesterday making a BUNCH of food for the week. I typically don’t spend that much time but this week I wanted to change it up a bit. One of my special food options for this week was Sonoma Chicken Salad. This recipe is based on a chicken salad carried at my local Whole Foods Market. I’ve loved it since the first day I had it. While I used to make the recipe as is, now that I’m tracking my macros and trying to balance my protein, carbs, and fats to the optimal ratio, I needed to downgrade the total fat a bit. 

I decided to substitute in some of my favorite yogurt for half of the mayo in order to decrease the fat and increase the protein.  I actually think it made it even creamier and I am a big fan of the outcome. I also decided to leave out the pecans, knowing I could add them in if I needed to eat a little more fat, a perfect solution for a low carb day! 

I hope you enjoy the recipe and find it to be a fast and easy weekday lunch option, just like I do! If you make the recipe I’d love to hear what you think, or you can post it and tag me on instagram so I can see your lovely creation! 

Here’s to healthy, happy food. Cheers! 

Ashley

 It's as good as it looks! 

It's as good as it looks! 

 

Sonoma Chicken Salad

Salad:

150g Celery, chopped

200g Red Seedless Grapes, halved

3 lbs Boneless, Skinless Chicken Breast

50g Scallions, chopped

 

Dressing: 

60g Mayonnaise (I used 365 Brand from Whole Foods)

100g Siggis 4% Plain Yogurt (Likely any strained, unsweetened yogurt would work well here)

4 tsp Honey

4 tsp Red Wine Vinegar

1/2 tsp Sea Salt

1/2 tsp Black Pepper

2 tsp Poppy Seeds

 

Optional: for more fat, add 10.5 grams of pecans to each serving. 

 

MAKES 8 Servings, approximately 185 grams per serving. 

Directions: 
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.

 

Boil the chicken breasts in a pot of water until cooked through. Allow chicken to cool enough that you can shred it up (or "pull" it if you're from the south!) 

 

When the chicken is cool enough that it won't cook the other ingredients, transfer to a large container with a lid. Add the grapes, celery, scallions and dressing. Put the lid on, shake it up to mix it thoroughly, and put it in the fridge until you're ready to eat! 

NUTRITION INFO TAKEN FROM MY FITNESS PAL:

Nutrition, RecipesAshley Brown