- 2 cups cooked chicken, shredded
- 1 cup celery, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/2 cup Greek yogurt
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- In a large bowl, combine the shredded chicken, celery, cranberries, and pecans.
- In a separate bowl, whisk together the Greek yogurt, honey, Dijon mustard, salt, and black pepper.
- Pour the dressing over the chicken mixture and stir until well combined.
- Divide the chicken salad among meal prep tubs.
- Cover and refrigerate for up to 5 days.
Notes
- This salad pairs well with crackers or on a bed of greens.
- Feel free to adjust the sweetness by adding more or less honey.
- Author: Souzan
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten-Free
