Every Sunday, I spend a significant amount of time in the kitchen meal prepping for the week. This week, I prepped veggie chili nachos (coming soon) for dinner (I eat lots of leftovers) and Curry Greek Yogurt Chicken Salad for lunch. This salad is one of my favorites because it’s super easy to make and it remains fresh throughout the week.
This recipe is really flexible. I’ve followed the recipe exactly and made modifications. Each time it’s been great. Consider the following:
- Canned chicken works as well as fresh
- Red pepper flakes are a great substitute for cayenne pepper
- If you like sweet, substitute raisins for grapes
- Add chopped, toasted nuts (I like pecans)
Divide evenly among your lunch containers and you’re ready for the week. Meal prep is easy when you don’t over complicate things!