More energy per bite, in a low-calorie snack or no-cook main dish?

Yes, please!

This ReFRESHing Chicken Salad Recipe is easy to throw together using leftover roasted chicken (even from the store-bought type works) or shredded chicken from the slow cooker, instant pot or even good-old-fashioned stove-top cooked.

At my house, we serve it with gluten-free crackers and cucumber slices, wrapped up in a butter lettuce leaf like a green taco, or on a slice of Dave’s 12 Grain bread (for my non-gluten-free family members!)

Can’t wait to hear how you choose to enjoy this nutritious, easy snack or meal at your family’s table!

Here’s how to make our

ReFRESHing Chicken Salad Recipe

Ingredients

1.5 to 2 cups chopped or diced cold chicken (shredded or roasted)
1 stalk celery, finely diced
1-2 green onion stalks, finely diced
half handful Pepitas (raw pumpkin seeds - we buy ours at the grocery store bulk section)
1/4 cup dried cranberries
1/4 apple, diced fine (choose a sweet apple if you like sweeter tasting salad, or a tart one if you like it more sour-tasting)
2 Tbsp Greek Yogurt (or to your taste - can also use mayo if you prefer)
Sprinkle of each: FRESH cracked black pepper, Himalayan Sea Salt
Optional - to add a little heat, one sprinkle of cayenne or chili pepper

Instructions

Stir all ingredients together and either serve immediately, or you can refrigerate to serve later or take to a gathering.

This ReFRESHing salad makes a wonderful easy-grab lunch for the family’s busy days as well, as it can easily be made ahead of time and stored in the fridge for a few days, up to a week.

Nutritionally, it provides energy through the high protein, healthy fat and fiber combination of the ingredients, yet leaves you feeling light instead of over-full!