Chicken Walnut Salad with Pomegranate

by Battle Born Supplements on September 20, 2021

Cooking your chicken in bulk is a great way to plan out your week's meals.

However, you'll undoubtedly end up with leftovers that take up space in your refrigerator. So, what are your options? Wait a few days for it to dry out and get rubbery before using it to produce a batch of uninspired, haphazard snacks?

Instead, utilize it to produce three days' worth of delectable, muscle-building meals that are also healthful to prepare.

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Servings: 4
Cook Time: 40 min
  • 8 oz leftover skinless chicken, chopped
  • ½ medium onion, finely chopped
  • 1 celery rib, finely chopped
  • ¼ cup (1oz) finely chopped walnuts
  • 2 tbsp pomegranate arils/seeds ( or dried cranberries)
  • 2 tbsp light mayonnaise
  • 2 tbsp nonfat plain Greek Yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • ¼ tsp salt
  • 1/8 tsp ground black pepper
  • 4 (8- inch) low carb, whole-wheat flour tortillas
  • Toss the chicken, onion, celery, and walnuts with the pomegranate arils in a medium mixing dish.
  • Whisk together mayonnaise, yogurt, mustard, lemon juice, salt, and black pepper in a small bowl until thoroughly blended. Toss in with the chicken. To coat evenly, stir everything together.
  • Fill tortillas with chicken salad. Fold in the sides, bring the bottom up, and roll to seal.
Nutrition Information

162 Calories /  17g Protein / 6g Fat / 25g Carbs                         


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