Meal Prep Chicken Salad
A quick, no-cook chicken salad designed for Sunday batch prep that stays creamy and fresh for days. It portions neatly into four containers and keeps safely up to 4 days in the fridge—no reheating needed. Great for busy families, office lunches, and anyone who wants a protein-packed grab-and-go meal without soggy sandwiches.
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups
- fork
- Whisk
- Glass meal prep containers with snap lids
- labels or painter's tape
Ingredients
- 12 ounces cooked chicken breast, finely chopped about 2 breasts; rotisserie works well
- 1/3 cup light mayonnaise
- 1/2 cup celery, chopped
- 1/3 cup red onion, diced scallions or chives may be used instead
- 2 tablespoons chicken broth optional, for extra moisture
- 1 teaspoon Dijon mustard
- 1/2 teaspoon seasoned salt
- freshly ground black pepper to taste
Instructions
- Shred or finely chop the cooked chicken breast into bite-sized pieces and let it cool completely if still warm.
- Dice the celery and red onion finely.
- In a large mixing bowl, whisk together the light mayonnaise, Dijon mustard, chicken broth (if using), seasoned salt, and black pepper.
- Add the chicken, celery, and red onion to the bowl and fold until evenly coated. Taste and adjust seasoning.
- Divide evenly among four glass meal prep containers and label each with today's date.
- Let containers sit at room temperature for 10–15 minutes to minimize condensation, then refrigerate immediately.
- Store in the coldest part of the fridge, away from the door, for best food safety and quality.
Notes
- Storage: Keep sealed at or below 40°F for up to 4 days in airtight glass containers; label with the prep date and store in the coldest section of your fridge.
- Food safety: Limit time at room temperature to 2 hours max (1 hour if above 90°F). Cool chicken fully before mixing with mayo. Let filled containers sit 10–15 minutes before refrigerating to reduce condensation.
- Freezer: Not recommended. Mayo can separate and celery may turn mushy after thawing.
- Reheating: Not necessary—this is best served cold.
- Make-ahead tips: Prep on Sunday morning; use an ice cream scoop for even portions. Portion into four containers for grab-and-go lunches through Thursday.
- Swaps: Replace up to half the mayo with plain Greek yogurt for extra protein; avocado oil mayo also works well. For a curry variation, add 1 teaspoon curry powder and swap red onion for finely diced apple.
- Serving ideas: Lettuce wraps, sandwiches (pack bread separately), protein bowls over greens, crackers for dipping, or on a toasted bagel.
- Anti-waste tip: On day four, stir leftover chicken salad into scrambled eggs for a quick breakfast.