Print Recipe
5 from 5 votes

Chicken Potato Salad- Meal Prep

This Chicken Potato Salad is made with juicy chicken, red potatoes, sweet grapes, crunchy celery and bell pepper, and green onions. A lighter and healthier alternative to the classic potato salad, this Chicken Potato Salad is an easy, protein-packed meal prep solution perfect for work lunches or back-to-school.
Optional: omit the red potatoes and replace with additional chicken. You may also mix the hard-boiled egg directly in with the salad if desired.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch, Meal Prep
Cuisine: American
Keyword: Chicken Potato salad recipe, Chicken Salad Meal Prep Ideas, Healthy Chicken and Potato Salad Recipe, Meal Prep Ideas with Chicken
Servings: 6
Calories: 300kcal
Author: Jessica Randhawa

Ingredients

  • 1 pound red potatoes, scrubbed and diced
  • 2 large chicken breasts
  • 3 stalks celery, chopped
  • 1 cup green onion, chopped
  • 1 jalapeño, diced
  • 1 red bell pepper, seeds removed and diced
  • 1 cup red grapes, halved
  • 1 cup low-fat mayonnaise
  • 1 tsp apple cider vinegar
  • 2 tsp cajun seasoning
  • 1/2 tsp sweet paprika
  • salt + pepper, to taste
  • Fresh chopped parsley, to garnish

For Meal Prep Trays

  • Fresh greens
  • Hard Boiled Eggs
  • Fresh Fruit

Instructions

  • Prepare the chicken- Bring a medium pot of water to a boil over high heat. Add chicken breasts to the boiling water and return to a rolling boil. Allow chicken breasts to simmer for 5 minutes then cover the pot with a tight-fitting lid and remove from heat. Allow chicken to poach in the boiled water for approximately 30 minutes.
  • Meanwhile, add the diced potatoes to a pot and cover with cold water by at least two inches. Bring water to a boil and cook potatoes until fork tender. Remove from heat, drain, and rinse with cold water to stop cooking. Transfer to a large mixing bowl.
  • Remove the cooked chicken from the pot of water and chop into small bite-size cubes. Transfer to the large mixing bowl with the potatoes.
  • To the same bowl as the chicken and potatoes add the celery, green onion, jalapeño, red bell pepper, and red grapes. Gently toss to combine.
  • In a separate, smaller bowl, whisk together the mayonnaise, apple cider vinegar, cajun seasoning, sweet paprika, and salt and pepper. Transfer mayonnaise mixture to the potato mixture and toss to combine. Season with additional salt and pepper, to taste and garnish with fresh chopped parsley if desired.
  • Assemble meal prep bowls- Divide chicken and potato salad between meal prep containers and top each with one hard-boiled egg, if desired. Serve with fresh fruit, carrot sticks, and crackers, or any other foods that store well in the refrigerator for 3-4 days.

Nutrition

Calories: 300kcal | Carbohydrates: 25g | Protein: 25g | Fat: 10g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 34mg | Potassium: 549mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1380IU | Vitamin C: 39.2mg | Calcium: 32mg | Iron: 1.2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.