Meal Prep Chicken Salad

MAKES 4 SERVINGS
INGREDIENTS:

• 1 Tbsp olive oil
• 1 lb. boneless skinless chicken breast
• sea salt and freshly ground black pepper, to taste
• 4 stalks celery, chopped small
• 4 green onions, sliced
• 1/2 cup sliced grapes
• 1/2 cup roasted cashews, coarsely chopped
• 1/2 cup plain Greek yogurt
• 1 Tbsp fresh lemon juice
• 1 Tbsp raw honey
• 1 tsp mild curry powder
• sea salt and pepper to taste, about 1/4 teaspoon each
  
  
  

  To Serve:

• 2 small apples, cut in half
• 4 lemon slices
• 4 whole wheat crackers or half pita

Instructions

1. Heat the oil in a non-stick pan over medium heat. Add chicken and sear on both sides, making sure you season it as desired.
2. Cook until no longer pink in the inside (usually around 4 minutes per side depending on thickness), then transfer to your cutting board and allow meat to rest, and cool for a couple of minutes before chopping.
3. Chop your cooked chicken breast into small cubes with a knife.
4. In a large bowl, combine chicken, celery, green onions, grapes, cashews, yogurt, lemon juice, honey and curry powder.
5. Stir well to combine, then taste and adjust seasonings as you desire. 
6. Divide your chicken salad equally among 4 clean glass food containers, then add in some extras like half an apple (place a thin lemon slice on the cut side of the apple to keep it from browning), oatmeal crackers or pita bread (keep the crackers or pita unopened in a separate bag to avoid getting soggy).
7. Refrigerate for up to 5 days.