Chicken Salad for Week – Meal Prep Made Easy
Looking for a fresh, protein-packed, and versatile meal prep idea? This Chicken Salad for Week recipe is the perfect solution! It’s creamy, flavorful, and stores beautifully in the fridge, making it ideal for lunches, snacks, or light dinners all week long.
Whether you enjoy it in a sandwich, wrapped in lettuce, or served over a bed of greens, this recipe is customizable and budget-friendly. With the right ingredients, you can whip up a large batch on Sunday and enjoy healthy, delicious chicken salad for days without worrying about cooking every day.
Ingredients (Serves 6–8)
- 4 cups cooked chicken breast, shredded or cubed (about 3–4 medium breasts)
- ½ cup mayonnaise (or Greek yogurt for lighter option)
- 2 tbsp Dijon mustard
- 1 stalk celery, finely chopped
- ½ cup red grapes, halved (or dried cranberries for a sweet twist)
- ¼ cup red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tsp lemon juice (freshly squeezed)
Optional Add-ins: ¼ cup chopped almonds, walnuts, or sunflower seeds for crunch.
Step by Step Cooking Guide
- Cook the chicken – Boil, bake, or air-fry chicken breasts until fully cooked. Let them cool before shredding or cubing.
- Prepare dressing – In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Add fresh ingredients – Mix in celery, onion, grapes, and parsley.
- Combine – Fold in shredded chicken until everything is evenly coated.
- Chill – Cover and refrigerate for at least 1 hour to let flavors meld.
- Serve – Enjoy as sandwiches, wraps, or over salads.
Cooking Time & Serving Size
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for chicken)
- Total Time: 35 minutes
- Servings: 6–8 portions (great for weekly meal prep)
Tips & Variations
- For a lighter version: Use half mayo and half Greek yogurt.
- For crunch lovers: Add apples, nuts, or cucumber for texture.
- For spice: Mix in a pinch of cayenne pepper or diced jalapeños.
- Meal prep tip: Store in individual airtight containers for easy grab-and-go lunches.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 24 g |
| Carbohydrates | 5 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 3 g |
Healthy Alternatives
- Low-Oil: Swap mayo for Greek yogurt or avocado.
- Gluten-Free: Serve with gluten-free bread, crackers, or lettuce wraps.
- Keto-Friendly: Skip grapes and add extra celery or pickles.
- Dairy-Free: Use avocado mayo or olive oil-based dressing.
- Sugar-Free: Omit grapes and use cucumber or bell peppers instead.
Serving Suggestions
This Chicken Salad for Week is incredibly versatile. Enjoy it as:
- A sandwich filling with whole grain bread
- Stuffed inside lettuce wraps for a low-carb meal
- Served with crackers as a snack box
- Over a fresh green salad for a light dinner
The best part? It tastes even better after sitting in the fridge for a day, making it the ultimate make-ahead meal.
FAQ’s
Q1: How long does chicken salad last in the fridge?
Chicken salad stays fresh for up to 4–5 days in an airtight container when properly refrigerated.
Q2: Can I freeze chicken salad?
It’s not recommended because mayo and yogurt don’t freeze well. However, you can freeze cooked chicken separately and mix fresh salad later.
Q3: What’s the best chicken to use?
Boneless, skinless chicken breasts or thighs work best. Rotisserie chicken is a great shortcut.
Q4: Can I make this salad dairy-free?
Yes! Use avocado-based or olive oil-based mayonnaise instead of Greek yogurt.
Q5: How do I make this recipe kid-friendly?
Leave out onions and add apple chunks or raisins for a sweet touch kids will love.
