Sweet, crunchy, and creamy all in one bite — these Cranberry Chicken Salad Cups are the meal-prep lunch you’ll actually look forward to. Tender shredded chicken gets tossed with juicy grapes, buttery pecans, and tart dried cranberries in the creamiest dressing, then portioned into grab-and-go cups for the whole week. High-protein, fresh, and ready when you are.
Ingredients
- 3 cups cooked shredded chicken breast
- 1 cup red and green grapes, halved
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 3/4 cup Greek yogurt or mayonnaise
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp chia seeds (optional)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Make the dressing: In a large bowl, whisk together the Greek yogurt (or mayonnaise), honey, Dijon, lemon juice, salt, and pepper until smooth and creamy.
- Add the mix-ins: Fold in the shredded chicken, halved grapes, dried cranberries, chopped pecans, and chia seeds if using, until everything is evenly coated.
- Chill: Refrigerate for at least 30 minutes so the flavors meld and the cranberries soften slightly.
- Portion into cups: Divide the chicken salad into 4-5 clear meal-prep cups or containers, packing it in evenly.
- Serve and store: Serve chilled, or seal the containers and store in the fridge for up to 4 days of ready-made lunches.
Pro tip: Keep the pecans crisp by stirring half of them into the salad and sprinkling the rest on top of each cup just before sealing — they’ll stay crunchy all week.
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Estimated nutrition per serving: 380 calories, 34g protein, 28g carbs, 15g fat.
