Ingredients
For the Chicken Salad:
2 1/2 Cups Cooked Chicken Breast
3 Cups Freshly Chopped Parsley
3/4 Cup Mayo
2 Tsp Dijon Mustard
Juice of 1 Lemon
1 Honey Crisp Apple, Cubed
1 Cup Red Grapes, Halved
1 Cup Red Onion, Finely Diced
1 Tsp Kosher Salt
1 Tsp Dried Tarragon
1/4 Tsp Garlic Powder
Black Pepper
For the Quinoa Tabouli:
3 Cups Cooked Quinoa
2 Lemons, Juiced
2 Tbsp Olive Oil
1 Clove Garlic, Minced
1 Handful Parsley, Chopped
1/2 English Cucumber, Diced
1/4 Cup Red Onion, Diced
1 Cup Grape Tomatoes, Halved
Salt and Pepper, To Taste
For the Lunch Boxes:
5 Meal Prep Containers
2-3 Cups Red Grapes
Crackers, Optional
Instructions
- Combine all quinoa tabouli ingredients in a bowl. Adjust salt and lemon to taste and store in fridge until you are ready to assemble.
- Add mayo, lemon juice, dijon, salt, pepper, tarragon, and garlic powder to a bowl. Whisk to combine.
- Add chicken and remaining chicken salad ingredients to a large mixing bowl followed by mayo mixture. Stir to combine. Adjust seasonings to taste.
- To assemble lunch boxes, add grapes to one compartment, quinoa tabouli to another, and chicken salad to the other. Serve with a lemon wedge, cucumber slices, and crackers.
Recipe courtesy of tippsinthekitch.com!
