Make this double recipe of high protein, low carb, mayo-free, and gluten-free chicken salad and have it for meal prep all week long. It’s nice and light, but because of the high protein, it will keep you fuller longer.

I like to serve mine for dinner on an avocado boat. Simply halve and pit an avocado, fill the hole with chicken salad and serve! It’s also an easy lunch option served over greens. And of course, if you need to satisfy a snack attack craving, scoop some out and eat it with nut thins! If you don’t need a double batch make it anyway and freeze the rest.

Ingredients

• 2 lbs chicken breast (cooked and diced)

• 1 c celery (sliced)

• ½ c red onion (diced)

• ¼ c fresh parsley (chopped and packed)

• 1 c diced red apple (about ½ medium apple)

• 1 c sliced almonds

• 1 c plain greek yogurt

• 2 T Dijon mustard

• 2 T honey

• Juice of ½ lemon

• 1 t salt

• ¼ t pepper

Instructions

Place the chicken, celery, onion, parsley, apple, and almonds in a large mixing bowl. In a separate smaller bowl combine the yogurt, mustard, honey lemon, salt, and pepper and mix well. Pour the yogurt mixture into the larger bowl and mix together all of the ingredients until everything is combined and coated. Makes two quarts!