So Kevin and I have been meal prepping for a couple months now. What that looks like for us is making 1 lunch for the week, all breakfasts, and usually 2 dinners to get us through Sunday night through Friday lunch. We usually spend a couple hours on Sunday afternoon making this all happen.

Because of this, I am constantly searching for meals that can be made easily in bulk and taste good throughout the week. That is where this meal comes in… Apricot Almond Chicken Salad. WE LOVE THIS MEAL!! So naturally, I have to share :-)

This can be made with canned chicken, rotisserie chicken or baked chicken. We have been using canned chicken. If you are using one of the other two, you may need to add a little bit of salt to the recipe. I have found the canned chicken tastes fairly salty, so usually don’t add anymore.

You can also use either fresh or dried apricots. If you are using dried, try to find ones without added sugar!

And lastly, you can buy already roasted almonds or roast them yourself in the oven or on the stovetop.

Okay… here are the details!

Apricot and Almond Chicken Salad

Ingredients:

• 16 oz chicken, shredded

• 1/4 cup almonds, roasted and chopped

• 1/4 cup dried apricots, chopped (can also use fresh if they are in season)

• 3+ green onions, sliced

• 2+ stalks celery, sliced

• 1/3 cup plain Greek yogurt

• 1 TBSP olive oil

• 1 TBSP dijon mustard

• 1/2 tsp honey

• rosemary and pepper

How to:

1. Prep chicken (drain if needed). Mix with green onions, celery, apricots and almonds.

2. Make the dressing by combining Greek yogurt, olive oil, dijon, honey and rosemary and pepper.

3. Add dressing in with chicken and mix well.

4. Serve with a starch and vegetables on the side!

We served ours with roasted green beans and homemade sourdough bread!!