
Greek Yogurt Chicken Salad
506 estimated calories · 70 g protein per listed portion
By Tyler Bloomingdale · Built to Prep

Generated illustration; appearance and pictured props may differ from the prepared recipe.
Sodium: 302 mg (generic estimate; verify labels)
1/4 batch, without lettuce. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.
Full batch: 4 listed servings.
1. Shred fully cooked chicken; chop peeled fully cooked eggs and whites. This is an original adaptation of the visible salad style. 2. Dice vegetables and pat them dry. Mix yogurt, lemon, herbs and spices into a dressing. 3. Fold everything together; weigh the finished batch and divide into four equal portions. Pack lettuce separately if desired; lettuce is optional and excluded from nutrition. 4. Refrigerate promptly at 40 F or below. Use within 3 days; keep chilled until serving. Do not freeze for best texture.
Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.
Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.
A protein-forward meal-prep recipe from the Built to Prep collection.
Desk review only; kitchen testing and brand-label nutrition verification pending.

506 estimated calories · 70 g protein per listed portion

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