For those of you who don’t know me well, I do bake a lot of sweets but the majority of the time I eat pretty healthy. It’s all about balance really. Today I am going to share with you the lunch I made last week, Creamy Chicken Salad! I added a little Tapatio hot sauce (my favorite) to it because I love everything spicy and it was so yummy.

Just in case you were curious (probably not but I am going to tell you anyway), I workout 5 to 6 days a week doing a combo of weight training and cardio. Also, every week I meal prep so I know what I am eating for all my meals. Meal prepping helps me stay on track (most of the time) during the week. Of course I am not prefect and have slip ups here and there and that is probably why I will always have those last 10lbs to lose!!! HaHa!

When I meal prep I usually stick to the same meals that I enjoy but sometimes I get bored and that is when I came across this recipe in my Fixate Cook Book that I bought when I was a Beachbody Coach a few years back. This recipe was really easy to make. It took me from start to finish about 15 minutes to make. So super quick, super simple, and super delicious!

How To Make Creamy Chicken Salad

First, gather all your ingredients.

FOR CREAMY CHICKEN SALAD:

• 3 cups chopped cooked chicken breast, boneless, skinless (I like getting the rotisserie chickens from the grocery store)
• 1/2 cup chopped green apple (1⁄3 medium)
• 1/2 cup halved seedless red grapes
• 1/3 cup sliced raw almonds
• 2 green onions, sliced
• 8 cups shredded romaine lettuce
• 1/4 cup Honey Mustard Salad Dressing

FOR HONEY MUSTARD SALAD DRESSING:

• 1/2 cup reduced-fat (2%) plain Greek yogurt
• 3 tablespoons Dijon mustard
• 3 tablespoons raw honey
• 3 tablespoons rice vinegar
• 1/4 cup extra-virgin olive oil
• OPTIONAL: Sea salt (or Himalayan salt) and ground black pepper

FOR CREAMY CHICKEN SALAD:

Combine chicken, apple, grapes, almonds, green onions, and Honey Mustard Salad Dressing in a large bowl, mix well. Refrigerate, covered, for 2 hours.

FOR HONEY MUSTARD SALAD DRESSING:

Combine yogurt, mustard, honey, and vinegar in a medium bowl, mix well.

Slowly add oil, whisking constantly until well blended, season with salt and pepper, if desired.

Serve 1 & 1⁄4 cups Creamy Chicken Salad over 2 cups romaine lettuce for each serving.

Tips & Tricks

• Almost any leafy greens will work with this recipe, so don’t limit yourself to romaine. You can replace some or all of your lettuce with spinach, kale, or even shredded cabbage to dial up the nutrition in your salad bowl.
• To cut time even more, you can buy store bought Honey Mustard Dressing. I do this sometimes instead of making my own because let’s be honestly I am lazy sometimes. When I do I just make sure to read the nutrition and ingredient labels carefully making sure to get the best dressing without a bunch of junk in it.
• Already cooked rotisserie chicken would probably be great for this recipe. Costco (or Safeway) is the way to go! I do not know how they do it but it is seriously the best bang for your buck especially if you have a big family to fed and/or watching your budget. It is seriously a time saver too!
• The original recipe did call for 2 tablespoons of chopped fresh tarragon but I took it out because I did not like the taste of tarragon. I never tasted that herb before and it taste like black licorice. I like black licorice but not in my salad. Blah! So if you like tarragon go ahead and add it in!

If you are familiar with and follow the Beachbody Portion Fix Containers each serving is equivalent to:

• 2 Green Containers (Veggies)
• 1 Red Container (Protein)
• 1/2 Purple Container (Fruits)
• 1/2 Blue Container (Healthy Fats)
• 1/2 Orange Container (Seeds/Dressings)

NUTRITIONAL INFORMATION (1 & 1⁄4 cups Creamy Chicken Salad over 2 cups romaine lettuce for each serving):

Creamy Chicken Salad

Adapted from the Fixate Cookbook

By: Tammie

• March 25, 2019
• Serves 4 (1 & 1/4 cup creamy chicken salad over 2 cups lettuce)
• 25 min
• 298 Cals/Serving
• Print this

Ingredients

• FOR CREAMY CHICKEN SALAD:
• 3 cups chopped cooked chicken breast, boneless, skinless (I like getting the rotisserie chickens from the grocery store)
• 1/2 cup chopped green apple (1⁄3 medium apple)
• 1/2 cup halved seedless red grapes
• 1/3 cup sliced raw almonds
• 2 green onions, sliced
• 8 cups shredded romaine lettuce
• 1/4 cup Honey Mustard Salad Dressing
• FOR HONEY MUSTARD SALAD DRESSING:
• 1/2 cup reduced-fat (2%) plain Greek yogurt
• 3 tablespoons Dijon mustard
• 3 tablespoons raw honey
• 3 tablespoons rice vinegar
• 1/4 cup extra-virgin olive oil
• OPTIONAL: Sea salt (or Himalayan salt) and ground black pepper

Directions

Step 1

FOR CREAMY CHICKEN SALAD: Combine chicken, apple, grapes, almonds, green onions, and Honey Mustard Salad Dressing in a large bowl, mix well. Refrigerate, covered, for 2 hours. Serve 1 & 1⁄4 cups Creamy Chicken Salad over 2 cups romaine lettuce for each serving.

Step 2

FOR HONEY MUSTARD SALAD DRESSING: Combine yogurt, mustard, honey, and vinegar in a medium bowl, mix well. Slowly add oil, whisking constantly until well blended, season with salt and pepper, if desired.

Step 3

Notes: Almost any leafy greens will work with this recipe, so don’t limit yourself to romaine. You can replace some or all of your lettuce with spinach, kale, or even shredded cabbage to dial up the nutrition in your salad bowl.