Protein-Packed Potato Salad (Print Version)
# Ingredients:
01 -
1 pound red potatoes, scrubbed and diced
02 -
2 large chicken breasts
03 -
3 stalks celery, chopped
04 -
1 cup green onion, chopped
05 -
1 jalapeño, diced
06 -
1 red bell pepper, seeds removed and diced
07 -
1 cup red grapes, halved
08 -
1 cup low-fat mayonnaise
09 -
1 teaspoon apple cider vinegar
10 -
2 teaspoon cajun seasoning
11 -
½ teaspoon sweet paprika
12 -
Salt and pepper, to taste
13 -
Fresh chopped parsley, to garnish
→ For Meal Prep Trays
14 -
Fresh greens
15 -
Hard Boiled Eggs
16 -
Fresh Fruit
# Instructions:
01 -
Bring a medium pot of water to a boil over high heat. Add chicken breasts to the boiling water and return to a rolling boil. Allow chicken to simmer for 5 minutes, then cover the pot with a tight-fitting lid and remove from heat. Let the chicken poach in the hot water for approximately 30 minutes until fully cooked.
02 -
While the chicken is poaching, add the diced red potatoes to a separate pot and cover with cold water by at least two inches. Bring the water to a boil and cook potatoes until fork tender. Drain and rinse with cold water to stop cooking. Transfer to a large mixing bowl.
03 -
Remove the cooked chicken from the pot of water and chop into small bite-size cubes. Add the chopped chicken to the large mixing bowl with the potatoes.
04 -
Add the chopped celery, green onion, diced jalapeño, diced red bell pepper, and halved red grapes to the mixing bowl with the chicken and potatoes. Gently toss to combine all ingredients.
05 -
In a separate, smaller bowl, whisk together the low-fat mayonnaise, apple cider vinegar, Cajun seasoning, sweet paprika, and salt and pepper. Pour this dressing over the potato and chicken mixture and toss to combine. Season with additional salt and pepper to taste and garnish with fresh chopped parsley if desired.
06 -
Divide the chicken and potato salad between meal prep containers. If desired, top each with one hard-boiled egg. Add fresh fruit, fresh greens, or other sides that store well in the refrigerator for 3-4 days.
# Notes:
01 -
For a lower-carb option, omit the red potatoes and replace with additional chicken.
02 -
Hard-boiled eggs can be mixed directly into the salad if preferred.
03 -
This meal prep will stay fresh in the refrigerator for 3-4 days.