This is the perfect summer go-to recipe. It is a light and healthy chicken salad that you can eat plain or make into a sandwich or wrap! This recipe makes great leftovers which can make meal prepping for lunches during the week a breeze!
What you’ll need:
2 chicken breasts, cooked and chopped into chunks
1/2 red onion, chopped
1 1/2 cups red grapes, halved
1 green apple, chopped
1/4 cup dried cranberries
1 (5.3 oz) container plain Greek yogurt
salt, pepper, and garlic powder to taste
What you’ll do:
First cook the chicken. My favorite way to cook chicken in the oven is to create a parchment paper packet. Lay the chicken breast on the parchment paper and drizzle olive oil over both. Lightly season the chicken with salt and pepper on both sides. Fold the parchment paper over the chicken and roll the sides to close to packet.
Bake in the oven at 425 degrees for 25 minutes.
Prepare remaining ingredients:
While the chicken cooks, prepare the remaining ingredients. Start by washing grapes and green apple. Half grapes and chop the apple. Chop red onion.
Add grapes, apple, onion, and dried cranberries to medium bowl.
Once chicken is fully cooked, let it cool so you are able to work with it. Cut chicken into chunks and add to the bowl with the fruit.
Add Greek yogurt and stir to combing. Add salt and pepper to taste and a dash of garlic powder.
Serve this chicken salad by itself, with lettuce, on a sandwich, or in a wrap.