We talk a lot about meal prep around here. And it’s all for good reason.
Adding the intentional act of meal prep to my life has been the key to simplifying real food and enjoying a full life (work, kids, etc.). As we all know, enjoying real food requires planning and time–ingredients just don’t make themselves into a meal. Prepping food in advance helps ensure that we actually eat the ingredients purchased, no matter what our schedules may look like.
I don’t typically have the time or patience to prep every meal in advance (well, except for a super easy lunch and breakfast). Instead, I usually focus on prepping meal components that may be used in multiple ways throughout the week.
For example:Pancakes are a food I can easily prep on the weekend, freeze, and use throughout the week alongside hard boiled eggs for breakfast or sandwiches with jam for school lunch.
Another example is chicken. I like to spatchcock a whole chicken once a week. The shredded chicken is used, based on my plan, for sandwiches, quesadillas, enchiladas, salads, and soups. The bones from the chicken are made into stock/broth and used to make soup.
Making a container of chicken salad is one of the ways I typically put shredded chicken to use throughout the week. Rotating between a few different chicken salad recipes keeps this staple from feeling boring: turmeric chicken salad, deli-style chicken salad, and dill and sour cream chicken salad.
When I shared the sour cream and dill chicken salad on Instagram a few weeks ago, reader friends asked for the recipe. By the way, I absolutely love that friends request recipes over on Instagram. The blueberry muffins from the other day were another Instagram reader request. And if we’re not friends yet over on Instagram, we should be. We can talk about meal prep, what we’re making for dinner, capsule wardrobes, simplicity, natural cleaning and beauty, and more food.
Now, Friend, let’s make some chicken salad…
This chicken salad is made with sour cream instead of mayonnaise, which adds a subtle tang to the salad. I like to add dill to the salad for a fresh taste, but another herb will also work. The salad keeps well in the fridge for up to 4 days. I like to portion the salad in my Prep Natural containers alongside crackers for an easy, grab-n-go style lunch. The salad may also be enjoyed with bread or a tortilla, or served over greens and a dressing (maybe this tahini dressing?).
Fresh Dill and Sour Cream Chicken Salad (Meal Prep Option)
- 2 cups shredded chicken *
- 2 TB chopped fresh dill up to 1/4 cup, depending on taste
- 1/2 cup sliced green onions
- 1/2 cup sliced celery rib
- 1/2 tsp salt to taste
- 1/2 tsp black pepper
- 1/4 tsp garlic powder to taste
- 1/2 cup full-fat sour cream
- 1 TB dijon mustard
- large bowl
- meal prep storage containers or a storage jar
- In a large bowl, combine the chicken, dill, green onions, celery, salt, pepper, and garlic powder. I’ve found that a fork works best for combining the ingredients.
- Add the sour cream and mustard, and stir to combine. Store the chicken salad in the fridge, in a storage container with a lid, or divide the salad into meal prep containers.
- Serve the salad with crackers or on bread, or in a tortilla for a wrap (with spinach or lettuce), or on top of a salad. The salad will keep in the fridge for up to 4 days.
This looks delicious! I can’t wait to try it!