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CARBS (G)

0

PROTEIN (G)

0

FAT (G)

0

TOTAL CALORIES

0

4

40 Minutes

recipe_1519698091

MEMO

Cooking your chicken in bulk is the smart way to prep your meals for the week.

 

However, you’ll inevitably be left with extra portions taking up space in your fridge. And then what are you going to do? Wait a few days, until it’s dry and rubbery, before using it to make a batch of uninspired, slapdash snacks?

 

You’re better than that. Instead, use it to whip up three days’ worth of mouth-watering, muscle-making meals that are healthy to boot.

 

Bonus: The soup recipe will have even four-day-old chicken tasting as moist and succulent as the day you cooked it up.

INGREDIENTS

  • 8 oz leftover skinless chicken, chopped
  • 1/2 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1/4 cup (1 oz) 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
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 4 (8-inch) low-carb, whole-wheat flour tortillas

DIRECTIONS

  1. In a medium bowl, combine chicken, onion, celery, and walnuts with pomegranate arils.

  2. In a small bowl, whisk together mayo, yogurt, mustard, lemon juice, salt, and black pepper until well-combined. Add to chicken. Stir to coat evenly.

  3. Add chicken salad to tortillas. Fold the sides in; bring bottom up; roll to close.

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