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Lunch

Greek yogurt chicken salad pita

Made Sunday, packed Monday and Tuesday. Yogurt instead of a jar of mayonnaise.

Servings
4
Total
10 min
Skill
Easy

What you need

Ingredients

Making for

4 servings

  • Chicken breast0.25 lb
  • Plain Greek yogurt0.25 cup
  • Whole-grain pitas1 each
  • Celery0.25 cup
  • Lemons0.25 each

Quantities scale linearly with servings. Round to the nearest practical amount when shopping.

Steps

  1. 1

    Greek yogurt, not mayonnaise

    Half a cup of plain Greek yogurt to 12 oz of shredded cooked chicken. It tastes close enough that most kids do not notice, and it turns a fat-heavy filling into one carrying about 10 g of extra protein.

  2. 2

    Something crunchy, chopped small

    Half a cup of finely diced celery or bell pepper. Small enough that it cannot be picked out, which is the difference between a child eating it and performing surgery on it.

  3. 3

    Salt, lemon, and let it sit

    Salt, pepper, and the juice of half a lemon. Half an hour in the fridge before it is used: the yogurt is bland straight away and tastes properly seasoned once it has sat.

  4. 4

    Fill the pita in the morning

    Whole-grain pita, filled at packing time. Filled the night before it is a wet pocket by lunch.

Coach's notes

  • About 34 g of protein a serving, most of it from chicken you already cooked.
  • Uses the Sunday chicken. This site keeps coming back to that one cook session because it genuinely covers most of the week.
  • Chicken salad is perishable and this one more so, being dairy based. Ice pack, and eat it by lunch.
  • Works as a wrap or on toast if pita is not in the shop.