Chicken Salad Meal Prep for Easy, Healthy Lunchtime Convenience!

{NEW} Chicken Salad Meal Prep 

Tasty! Tasty! Lunchtime convenience!

Rachel’s Tips:

I REALLY prefer golden raisins over the typical raisins we all grew up with.

Golden raisins are much more plump, and juicy, with a more delicious, fruitier, lighter flavor.

Have you tried them yet?

When choosing healthier crackers:

Read the ingredients label.

There are varieties made out of oatmeal, sprouted oat flours, and even nuts these days that are all great options.

The very most important thing is that your crackers do NOT contain partially hydrogenated oils.

Also, look for no added sugar.

I’m constantly asked WHY I believe so strongly in food prepping.

“How do you eat the same thing day after day?”

“Do you eat it cold?”

“How does it taste the next day?”

“I could never do that”

Guys, I don’t SURVIVE on prepped ahead meals alone, I DO try to make something fresh each day, and I’m constantly mixing things up.

There are many levels to meal preparation, and you’ll figure out what works best for YOU. How I can best explain, is telling you What I DON’T do because I have something to grab ready-to-go:

I DON’T eat McDonald’s
I DON’T eat from a vending machine
I DON’T grab a donut because I’m starving
I DON’T have extreme energy drops in the afternoon
I DON’T feel bloated throughout the day
I DON’T wonder what is in my food
I DON’T stress about what I’m eating
I DON’T have extreme weight fluctuations
I DON’T eat candy because I’m constantly satisfied with real food
I DON’T overthink
I DON’T binge eat…ever…simply because I’ve learned to EAT, real food, and OFTEN enough throughout the day to stay LEVEL and satisfied.
I DON’T pay for “food” that is completely void of nutrients
I DON’T believe there is any perfect way of eating, but I DO like the POWER I give to myself by planning and preparing a bit every week

As you are prepping ahead…please focus on the POWER this gives you, and not what you’re giving up, because I promise it’s a small sacrifice for feeling FREE in your body, mind, and health for LIFE!

Rachel
Please let me know if this video helps you!

makes 4 servings
Ingredients:

• 1 Tbsp olive oil or avocado oil
• 1 lb. boneless skinless chicken breast
• sea salt and freshly ground black pepper, to taste
• 4 stalks crisp celery, chopped small
• 4 green onions, sliced
• 1/2 cup golden raisins
• 1/2 cup roasted cashews, coarsely chopped
• 1/2 cup plain Greek yogurt
• 1 Tbsp fresh lemon juice
• 1 Tbsp raw honey
• 1 tsp mild curry powder
• sea salt and pepper to taste, about 1/4 teaspoon each

To Serve:

• 2 small apples, cut in half
• 4 lemon slices
• 2 cups organic grapes, rinsed and air-dried well
• 4 packs of oatmeal, or whole wheat crackers

Heat the oil in a non-stick pan over medium heat. Add chicken and sear on both sides, making sure you season it as desired.Cook until golden brown, and no longer pink in the inside (usually around 4 minutes per side depending on thickness), then transfer to your cutting board and allow meat to rest, and cool for a couple of minutes before chopping.Using a very sharp knife, carefully chop your cooked chicken breast into small cubes as shown. In a large bowl, combine chicken, celery, green onions, golden raisins, cashews, yogurt, lemon juice, honey and curry powder.

Stir well to combine well, then taste and adjust seasonings as you desire. (I usually like a bit more lemon and curry powder…but that’s just me!)Divide your chicken salad equally among 4 clean glass food prep/bento type containers, then add in some extras like half an apple (place a thin lemon slice on the cut side of the apple to keep it from browning), clean grapes and oatmeal crackers (keep the crackers unopened in a bag to avoid getting soggy). Refrigerate for up to 5 days. Enjoy and remember to tag me @CleanFoodCrush in your creations! I LOVE hearing from you

 Rachel

Print

Chicken Salad Meal Prep

Ingredients

• 1 Tbsp olive oil or avocado oil
• 1 lb. boneless skinless chicken breast
• sea salt and freshly ground black pepper, to taste
• 4 stalks crisp celery, chopped small
• 4 green onions, sliced
• 1/2 cup golden raisins
• 1/2 cup roasted cashews, coarsely chopped
• 1/2 cup plain Greek yogurt
• 1 Tbsp fresh lemon juice
• 1 Tbsp raw honey
• 1 tsp mild curry powder
• sea salt and pepper to taste, about 1/4 teaspoon each

To Serve:
• 2 small apples, cut in half
• 4 lemon slices
• 2 cups organic grapes, rinsed and air dried well
• 4 packs oatmeal, or whole wheat crackers

Instructions

1. Heat the oil in a non-stick pan over medium heat. Add chicken and sear on both sides, making sure you season it as desired.
2. Cook until golden brown, and no longer pink in the inside (usually around 4 minutes per side depending on thickness), then transfer to your cutting board and allow meat to rest, and cool for a couple of minutes before chopping.
3. Using a very sharp knife, carefully chop your cooked chicken breast into small cubes as shown.
4. In a large bowl, combine chicken, celery, green onions, golden raisins, cashews, yogurt, lemon juice, honey and curry powder.
5. Stir well to combine well, then taste and adjust seasonings as you desire. (I usually like a bit more lemon and curry powder...but that's just me!)
6. Divide your chicken salad equally among 4 clean glass food prep/bento type containers, then add in some extras like half an apple (place a thin lemon slice on the cut side of the apple to keep it from browning), clean grapes and oatmeal crackers (keep the crackers unopened in a bag to avoid getting soggy).
7. Refrigerate for up to 5 days.

5.0

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