Lunch in my world is kinda boring. Everyday, for the most part, we eat things like bean and cheese burritos, PB &J’s, and leftovers. Nobody really complains and I don’t stress with providing fancy lunches – because I am usually in zombie mode by the time I get around to making them – but I am always on the hunt for easy lunch ideas to keep the day interesting.
Last week I made my mom’s chicken soup (on the stove top not slow cooker) and decided to throw in some extra chicken breast to poach up and shred for sandwiches and/or salads. This actually worked out quite well and was a great way to do some double duty batch cooking.
Instead of freezing the shredded chicken for future dinners I thought it would be nice to use it in lunches during the week. I settled on making a very easy chicken salad, adapted from my Weight Watchers New Complete Cookbook
. I had all the ingredients in my pantry and/or refrigerator making this meal even easier to throw together.
I ate this chicken salad two different ways – on top of a bed of romaine and in a wrap. Both were very good and just what I needed to switch up lunch a bit while also keeping it easy.
This recipe is quite basic and holds up nice to variations so play around with different adaptations. For example, cranberries and walnuts would taste great in it.
- ¼ cup plain greek yogurt
- 3 tablespoons mayonaise
- 1 tablespoon cider vinegar
- 2 teaspoon dijon mustard
- ⅛ teaspoon salt
- 14 teaspoon pepper
- ¼ onion powder
- 2 cups shredded chicken (you can use chopped chicken)
- 2 celery stalked sliced
- sliced almonds
- romaine leaves
- sliced tomato
- In a medium bowl stir together Greek yogurt, mayonnaise, cider vinegar, Dijon mustard, salt, pepper, and onion powder.
- Stir in chicken and celery. Refrigerate for a couple hours or overnight.
- Divide between romaine leaves and serve with almonds sprinkled on top and tomato slices on the side. This also taste great as a wrap.