Shredded chicken is one of the easiest ingredients to keep ready for quick dinners. I can cook a large batch once, divide it into portions, and use it in sandwiches, wraps, soups, salads, bowls, pasta, and several other meals throughout the week.
Its mild flavor works with barbecue sauce, Mediterranean ingredients, Mexican seasonings, creamy pasta sauces, and fresh vegetables. These shredded chicken dinner ideas are useful when I want a filling meal without cooking chicken from the beginning every night.
You can prepare the chicken in advance using one of these high-protein crockpot chicken dinners or use plain cooked chicken seasoned with broth, garlic, salt, and pepper.
1. BBQ Pulled Chicken Sandwiches
BBQ pulled chicken sandwiches turn prepared shredded chicken into a complete dinner in minutes. I warm the chicken with barbecue sauce until it is thoroughly heated and evenly coated.
The chicken is piled onto toasted buns and topped with crunchy coleslaw or sliced pickles. Corn, baked beans, potato wedges, or a simple salad can be served on the side.
2. BBQ Chicken Flatbreads
BBQ chicken flatbreads have the same smoky and tangy flavors as a pulled chicken sandwich but with a crisp base. Flatbreads are topped with barbecue sauce, shredded chicken, red onion, and a moderate amount of cheese.
I bake them until the edges are crisp and the cheese has melted. Fresh cilantro, sliced green onions, or a little extra barbecue sauce can be added before serving.
3. Shredded Chicken Stir-Fry
Shredded chicken makes stir-fry especially quick because the meat is already cooked. I start by cooking broccoli, bell peppers, snap peas, carrots, or any other firm vegetables in a hot skillet.
The chicken and sauce are added near the end, just long enough to heat through. Serving the stir-fry over rice or noodles turns it into a more substantial dinner.
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4. Chicken Tortilla Soup
Chicken tortilla soup combines shredded chicken with tomatoes, black beans, corn, green chiles, broth, and Mexican-inspired seasonings. Since the chicken is already cooked, the soup needs only enough time for the vegetables and broth to develop flavor.
I add tortilla strips immediately before serving so they stay crisp. Avocado, cilantro, lime, shredded cheese, and plain Greek yogurt also make useful toppings.
For more warm one-bowl meals, these high-protein soups and stews provide additional ideas.
5. Shredded Chicken Rice Bowl
A shredded chicken rice bowl is simple, flexible, and easy to adjust using ingredients already in the kitchen. I begin with warm rice and add seasoned chicken, vegetables, and a flavorful sauce.
Broccoli, corn, cucumber, roasted peppers, carrots, or green beans can all work in the bowl. Teriyaki sauce, salsa, pesto, barbecue sauce, or a lemon dressing can change the flavor without changing the basic meal.
6. Chicken Caesar Wraps
Chicken Caesar wraps combine shredded chicken, crisp romaine, Parmesan, and Caesar dressing inside soft tortillas. They work well for dinner when I want something quick without preparing several hot components.
I use only enough dressing to coat the filling so the wraps do not become soggy. Tomatoes, cucumbers, or thinly sliced red onions can be added for extra freshness.
7. Chicken and Cheese Quesadillas
Chicken and cheese quesadillas are useful when only a few ingredients are available. Shredded chicken and cheese are placed inside tortillas and cooked in a skillet until the outside is golden and crisp.
Bell peppers, black beans, corn, or green onions can be added to the filling. I serve the quesadillas with salsa, guacamole, or plain Greek yogurt.
8. Chicken Fried Rice
Cooked shredded chicken and chilled rice make chicken fried rice a fast dinner. I scramble eggs in a hot skillet before adding vegetables, rice, chicken, and reduced-sodium soy sauce.
Day-old rice works particularly well because it is less moist and separates more easily in the pan. Peas, carrots, corn, bell peppers, or edamame can all be used depending on what is available.
9. Shredded Chicken and Quinoa Bowls
Quinoa bowls combine shredded chicken with a protein-containing whole grain and plenty of vegetables. I use cooked quinoa as the base and add chicken, roasted vegetables, greens, and a simple dressing.
Lemon vinaigrette, tahini dressing, pesto, or yogurt sauce all work well. The separate ingredients can also be prepared ahead and assembled when needed.
10. Chicken Caesar Salad
Chicken Caesar salad becomes a proper dinner when it contains a generous portion of shredded chicken. Crisp romaine, Parmesan, croutons, and Caesar dressing provide the familiar flavor and texture.
I add the croutons and dressing shortly before serving to keep the lettuce crisp. Tomatoes, cucumbers, or roasted chickpeas can also be included.
11. Chicken and Apple Salad
Chicken and apple salad combines savory chicken with crisp fruit and fresh greens. Chopped apple adds sweetness and texture, while walnuts or pecans provide extra crunch.
I use a light vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, and a small amount of honey. Dried cranberries, celery, or crumbled cheese can be added in small amounts.
12. Chicken and Black Bean Bowls
Chicken and black bean bowls are filling and easy to customize. I layer rice with shredded chicken, black beans, corn, lettuce, tomatoes, and fresh salsa.
The combination of chicken and beans provides plenty of protein, while the vegetables keep the bowl fresh. Avocado, cilantro, lime, hot sauce, or Greek yogurt can be added before serving.
If you like make-ahead meals, these crockpot freezer dump meals offer more practical options for busy weeks.
13. Greek Chicken Bowls
Greek chicken bowls combine shredded chicken with cucumbers, tomatoes, radishes, olives, feta, and greens. A lemon and oregano dressing ties the ingredients together without requiring a heavy sauce.
I serve the mixture alone or add rice, quinoa, or pita bread. Hummus or tzatziki can also be included to make the bowl more substantial.
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14. Chicken Spaghetti
Shredded chicken turns a simple plate of spaghetti into a more filling dinner. I combine the cooked pasta and chicken with garlic, herbs, broth, and a light tomato or Parmesan sauce.
Spinach, mushrooms, peas, or roasted tomatoes can be added for extra vegetables. The chicken should be stirred in near the end so it heats through without becoming dry.
15. Chicken and Rice Plates
A chicken and rice plate is one of the easiest ways to use prepared shredded chicken. I serve warm rice with seasoned chicken and a simple vegetable or side salad.
The meal can be changed with different sauces and seasonings. Lemon herb chicken, salsa chicken, teriyaki chicken, and barbecue chicken all work with the same basic plate.
For more satisfying meal ideas, browse these high-protein comfort food dinners.
16. Chicken Pasta With Cracked Pepper
Chicken pasta with cracked pepper has a simple creamy sauce with enough black pepper to add warmth and flavor. Shredded chicken is folded into the sauce with cooked pasta and Parmesan.
I reserve a little pasta water to loosen the sauce if it becomes too thick. Spinach, peas, broccoli, or mushrooms can be included without changing the basic recipe.
17. Chicken Tostadas
Chicken tostadas combine crisp shells with refried beans, shredded chicken, and fresh toppings. The beans help hold the chicken in place while adding more substance to the meal.
I top each tostada with lettuce, tomatoes, salsa, avocado, or crumbled cheese. The components are kept separate until serving so the shells remain crisp.
18. Mediterranean Chicken Plates
Mediterranean chicken plates are fresh, colorful, and require very little cooking when shredded chicken is already prepared. I arrange the chicken with cucumbers, tomatoes, olives, hummus, and pita bread.
A squeeze of lemon and a sprinkle of oregano add plenty of flavor. Rice, quinoa, feta, or roasted vegetables can be included when a larger meal is needed.
19. Chicken Salad Crostini
Chicken salad crostini can work as a light dinner when served with soup, vegetables, or a large salad. Shredded chicken is mixed with a light dressing, celery, herbs, and a small amount of Dijon mustard.
I spoon the mixture onto toasted baguette slices immediately before serving. Preparing the chicken salad and crostini separately keeps the bread crisp.
20. Shredded Chicken and Greens Bowl
A shredded chicken and greens bowl is a simple choice when I want a lighter dinner that still feels filling. Warm chicken is added over mixed greens with cucumbers, tomatoes, carrots, and a simple vinaigrette.
Quinoa, beans, avocado, nuts, seeds, or cheese can be added depending on how substantial the bowl needs to be. I keep the dressing separate until serving when preparing this meal ahead.
These more high-protein crockpot chicken dinners provide another collection of chicken meals with completely different flavors.
How to Prepare Shredded Chicken
Chicken breasts and thighs can both be used for shredding. Breasts are leaner, while thighs remain moist more easily. I cook the chicken until its thickest part reaches 165°F, allow it to rest briefly, and then pull it apart using two forks.
A stand mixer can shred a large batch quickly, but it should be used on low speed to prevent the chicken from becoming too finely broken down. Adding a little cooking liquid after shredding helps keep the meat moist during storage.
How Much Shredded Chicken to Use
The right amount depends on the recipe and the other ingredients in the meal. Sandwiches, wraps, bowls, salads, and quesadillas generally need a generous portion of chicken to make them suitable for dinner.
Measuring the cooked chicken before dividing the meal also makes the portions more consistent. Protein amounts can vary depending on whether breast or thigh meat is used and how large each serving is.
Storing and Reheating Shredded Chicken
I transfer cooked chicken to shallow airtight containers and refrigerate it within 2 hours. The USDA recommends using most cooked leftovers within 3 to 4 days and reheating them to 165°F. Its leftover food-safety guidance provides more information about cooling, storage, and reheating.
Shredded chicken can also be frozen in meal-sized portions. Including a little broth or cooking liquid helps protect it from drying out. I thaw frozen chicken in the refrigerator and reheat only the amount needed.
Final Thoughts
These shredded chicken dinner ideas show how one prepared ingredient can become 20 different meals. The same batch of chicken can be used for sandwiches, flatbreads, stir-fry, soup, wraps, salads, bowls, pasta, and tostadas.
Preparing the chicken ahead reduces the work required at dinnertime without limiting the variety of meals. With a few sauces, vegetables, grains, and fresh toppings, shredded chicken can support several completely different dinners throughout the week.
1. BBQ Pulled Chicken Sandwiches (35g Protein)
35g ProteinIngredients: 4 cups cooked shredded chicken breast, 1 1/2 cups barbecue sauce, 1/2 cup low-sodium chicken broth, 6 whole-grain sandwich buns, 2 cups prepared coleslaw, and 1/2 cup sliced pickles.
Step 1: Add the shredded chicken, barbecue sauce, and broth to a saucepan.
Step 2: Cook over medium heat for 8 to 10 minutes, stirring regularly, until the chicken reaches 165°F.
Step 3: Lightly toast the sandwich buns.
Step 4: Divide the chicken among the buns and top evenly with coleslaw and pickles.
Storage: Store chicken separately from buns and coleslaw. Refrigerate the chicken for 3 to 4 days and reheat to 165°F.
2. BBQ Chicken Flatbreads (35g Protein)
35g ProteinIngredients: 3 cups cooked shredded chicken breast, 6 individual whole-wheat flatbreads, 1 cup barbecue sauce, 6 oz shredded mozzarella, 1 small red onion thinly sliced, and 1/3 cup chopped cilantro.
Step 1: Preheat the oven to 425°F and arrange the flatbreads on lined baking sheets.
Step 2: Toss the chicken with 1/2 cup barbecue sauce and divide it among the flatbreads.
Step 3: Add the remaining sauce, mozzarella, and red onion.
Step 4: Bake for 10 to 12 minutes until hot and crisp. Check that the chicken reaches 165°F and finish with cilantro.
Storage: Refrigerate for up to 3 days. Reheat in a 375°F oven until the chicken reaches 165°F.
3. Shredded Chicken Stir-Fry (34g Protein)
34g ProteinIngredients: 4 cups cooked shredded chicken breast, 3 cups cooked brown rice, 2 cups broccoli florets, 2 bell peppers sliced, 2 cups snap peas, 2 carrots thinly sliced, 1 tbsp avocado oil, 1/3 cup reduced-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 garlic cloves minced, and 1 tsp grated ginger.
Step 1: Whisk together the soy sauce, vinegar, honey, garlic, and ginger.
Step 2: Heat the oil in a large skillet and cook the vegetables for 5 to 7 minutes until tender-crisp.
Step 3: Add the chicken and sauce and cook for 3 to 4 minutes, until the chicken reaches 165°F.
Step 4: Divide into six portions and serve each with 1/2 cup cooked brown rice.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
4. Chicken Tortilla Soup (34g Protein)
34g ProteinIngredients: 4 cups cooked shredded chicken breast, 1 can (15 oz) black beans drained and rinsed, 1 can (15 oz) corn drained, 1 can (28 oz) crushed tomatoes, 1 can (4 oz) diced green chiles, 1 onion chopped, 3 garlic cloves minced, 5 cups low-sodium chicken broth, 2 tsp cumin, 1 tsp chili powder, 1 tsp salt, 3 oz shredded cheddar, and 3 baked corn tortillas cut into strips.
Step 1: Add the beans, corn, tomatoes, green chiles, onion, garlic, broth, and seasonings to a large pot.
Step 2: Bring to a gentle boil, reduce the heat, and simmer for 15 minutes.
Step 3: Add the chicken and simmer for 5 to 7 minutes, until it reaches 165°F.
Step 4: Divide into six bowls and top evenly with cheddar and tortilla strips.
Storage: Store tortilla strips separately. Refrigerate soup for 3 to 4 days and reheat to 165°F.
5. Shredded Chicken Rice Bowl (32g Protein)
32g ProteinIngredients: 4 cups cooked shredded chicken breast, 3 cups cooked brown rice, 3 cups steamed broccoli, 1 1/2 cups roasted corn, 1 1/2 cups diced tomatoes, 1 avocado sliced, 1/2 cup salsa, and 2 tbsp lime juice.
Step 1: Heat the chicken and rice separately until both are hot and the chicken reaches 165°F.
Step 2: Divide the rice among six bowls.
Step 3: Add the chicken, broccoli, corn, and tomatoes evenly.
Step 4: Top with avocado, salsa, and lime juice immediately before serving.
Storage: Store avocado and salsa separately. Refrigerate the remaining components for 3 to 4 days.
6. Chicken Caesar Wraps (37g Protein)
37g ProteinIngredients: 4 cups chilled cooked shredded chicken breast, 6 large whole-wheat tortillas, 6 cups chopped romaine, 3/4 cup plain Greek yogurt Caesar dressing, 3/4 cup grated Parmesan, 1 1/2 cups diced tomatoes, and 1/2 tsp black pepper.
Step 1: Combine the chicken, romaine, tomatoes, dressing, Parmesan, and black pepper.
Step 2: Place one-sixth of the filling in the center of each tortilla.
Step 3: Fold in the sides and roll each tortilla tightly.
Step 4: Serve immediately or wrap each one tightly and keep refrigerated.
Storage: For the best texture, store the filling separately and assemble within 1 to 2 days. Keep at 40°F or below.
7. Chicken and Cheese Quesadillas (29g Protein)
29g ProteinIngredients: 3 cups cooked shredded chicken breast, 6 large flour tortillas, 6 oz shredded Monterey Jack or cheddar, 1 cup sliced bell peppers, 1/2 cup sliced green onions, 1/2 cup salsa, and 2 tsp olive oil.
Step 1: Divide the chicken, cheese, bell peppers, and green onions over one half of each tortilla.
Step 2: Fold each tortilla over the filling and brush the outside lightly with oil.
Step 3: Cook in a skillet over medium heat for 2 to 3 minutes per side until golden.
Step 4: Confirm the filling reaches 165°F, rest for 2 minutes, and serve with salsa.
Storage: Refrigerate for up to 3 days and reheat until the filling reaches 165°F.
8. Chicken Fried Rice (37g Protein)
37g ProteinIngredients: 4 cups cooked shredded chicken breast, 4 cups chilled cooked brown rice, 4 large eggs beaten, 2 cups frozen peas and carrots thawed, 1 cup shelled edamame, 4 green onions sliced, 3 tbsp reduced-sodium soy sauce, 1 tbsp sesame oil, and 1 tbsp avocado oil.
Step 1: Heat avocado oil in a large skillet and scramble the eggs until fully cooked. Transfer them to a plate.
Step 2: Add the peas, carrots, edamame, and rice and cook over medium-high heat for 4 to 5 minutes.
Step 3: Add the chicken, eggs, soy sauce, and sesame oil.
Step 4: Cook for another 3 to 4 minutes, stirring regularly, until the chicken reaches 165°F. Finish with green onions.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
9. Shredded Chicken and Quinoa Bowls (33g Protein)
33g ProteinIngredients: 4 cups cooked shredded chicken breast, 3 cups cooked quinoa, 3 cups roasted broccoli, 2 cups roasted bell peppers, 1 1/2 cups chickpeas drained and rinsed, 2 tbsp olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Whisk together the olive oil, lemon juice, mustard, salt, and pepper.
Step 2: Heat the chicken and quinoa until the chicken reaches 165°F.
Step 3: Divide the quinoa, chicken, broccoli, peppers, and chickpeas among six bowls.
Step 4: Drizzle the dressing evenly over the bowls before serving.
Storage: Store dressing separately. Refrigerate the other components for 3 to 4 days.
10. Chicken Caesar Salad (32g Protein)
32g ProteinIngredients: 4 cups chilled cooked shredded chicken breast, 12 cups chopped romaine, 3/4 cup plain Greek yogurt Caesar dressing, 3/4 cup grated Parmesan, 2 cups whole-grain croutons, 1 1/2 cups cherry tomatoes, and 1/2 tsp black pepper.
Step 1: Wash and thoroughly dry the romaine before placing it in a large bowl.
Step 2: Add the chicken, tomatoes, Parmesan, and black pepper.
Step 3: Add the dressing and toss until lightly coated.
Step 4: Add the croutons immediately before dividing the salad into six servings.
Storage: Store dressing and croutons separately. Refrigerate the chicken and vegetables and assemble within 1 to 2 days.
11. Chicken and Apple Salad (31g Protein)
31g ProteinIngredients: 4 cups chilled cooked shredded chicken breast, 12 cups mixed greens, 2 crisp apples diced, 1 cup sliced celery, 3/4 cup chopped walnuts, 1/2 cup dried cranberries, 3 tbsp olive oil, 3 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 2 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Whisk together the olive oil, vinegar, mustard, honey, salt, and pepper.
Step 2: Add the greens, chicken, apples, celery, walnuts, and cranberries to a large bowl.
Step 3: Drizzle the dressing over the salad.
Step 4: Toss gently and divide into six equal servings.
Storage: Store the dressing and chopped apples separately. Assemble within 1 to 2 days for the best texture.
12. Chicken and Black Bean Bowls (37g Protein)
37g ProteinIngredients: 4 cups cooked shredded chicken breast, 2 cans (15 oz each) black beans drained and rinsed, 3 cups cooked brown rice, 2 cups corn, 2 cups pico de gallo, 2 avocados sliced, 3 tbsp lime juice, and 1/3 cup chopped cilantro.
Step 1: Heat the chicken, black beans, rice, and corn separately until hot and the chicken reaches 165°F.
Step 2: Divide the rice among six bowls.
Step 3: Add the chicken, beans, corn, and pico de gallo evenly.
Step 4: Top with avocado, lime juice, and cilantro before serving.
Storage: Store avocado and pico separately. Refrigerate the cooked components for 3 to 4 days.
13. Greek Chicken Bowls (38g Protein)
38g ProteinIngredients: 4 cups chilled cooked shredded chicken breast, 6 cups chopped romaine, 2 cups diced cucumber, 2 cups cherry tomatoes, 1 cup sliced radishes, 1/2 cup Kalamata olives, 6 oz crumbled feta, 6 small whole-wheat pitas, 3 tbsp olive oil, 3 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Step 2: Divide the romaine, chicken, cucumber, tomatoes, radishes, and olives among six bowls.
Step 3: Top each bowl with 1 oz feta and drizzle with dressing.
Step 4: Serve each bowl with one small whole-wheat pita.
Storage: Store dressing, feta, and pita separately. Assemble within 1 to 2 days.
14. Chicken Spaghetti (39g Protein)
39g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 oz dry whole-wheat spaghetti, 1 tbsp olive oil, 4 garlic cloves minced, 1 can (14.5 oz) diced tomatoes, 1 cup low-sodium chicken broth, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, 3 cups baby spinach, and 3/4 cup grated Parmesan.
Step 1: Cook the spaghetti until al dente, reserving 1/2 cup pasta water before draining.
Step 2: Heat olive oil in a large skillet and cook the garlic for 30 seconds. Add the tomatoes, broth, and seasonings.
Step 3: Add the chicken and spinach and cook until the chicken reaches 165°F and the spinach wilts.
Step 4: Toss with the spaghetti and Parmesan, adding pasta water as needed.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F with a splash of broth.
15. Chicken and Rice Plates (32g Protein)
32g ProteinIngredients: 4 cups cooked shredded chicken breast, 3 cups cooked brown rice, 6 cups mixed greens, 2 cups cherry tomatoes, 1 cucumber sliced, 2 tbsp olive oil, 3 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Heat the chicken and rice separately until the chicken reaches 165°F.
Step 2: Whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Step 3: Divide the rice and chicken among six plates.
Step 4: Add the greens, tomatoes, and cucumber and drizzle with dressing.
Storage: Store cooked and fresh ingredients separately. Refrigerate cooked components for 3 to 4 days.
16. Chicken Pasta With Cracked Pepper (40g Protein)
40g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 oz dry penne, 1 tbsp olive oil, 3 garlic cloves minced, 1 1/2 tsp coarsely cracked black pepper, 1 cup low-sodium chicken broth, 1 cup evaporated milk, 1 cup finely grated Parmesan, 3 cups baby spinach, and 1/2 tsp salt.
Step 1: Cook the pasta until al dente and reserve 1/2 cup pasta water.
Step 2: Heat the oil and cook the garlic and black pepper for 30 seconds. Add the broth and evaporated milk.
Step 3: Add the chicken and spinach and cook until the chicken reaches 165°F.
Step 4: Stir in the pasta and Parmesan, adding reserved pasta water until the sauce is smooth.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165°F.
17. Chicken Tostadas (37g Protein)
37g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 baked corn tostada shells, 2 cans (15 oz each) fat-free refried beans, 3 cups shredded lettuce, 2 cups diced tomatoes, 1 avocado diced, 6 oz crumbled queso fresco, 1/2 cup salsa, and 2 tbsp lime juice.
Step 1: Heat the chicken and refried beans separately until the chicken reaches 165°F.
Step 2: Spread the warm beans evenly over the tostada shells.
Step 3: Add the chicken, lettuce, tomatoes, avocado, and queso fresco.
Step 4: Finish with salsa and lime juice and serve immediately.
Storage: Store all components separately. Refrigerate chicken and beans for 3 to 4 days.
18. Mediterranean Chicken Plates (37g Protein)
37g ProteinIngredients: 4 cups chilled cooked shredded chicken breast, 2 cups hummus, 6 small whole-wheat pitas, 2 cucumbers sliced, 3 cups cherry tomatoes, 1/2 cup Kalamata olives, 6 cups mixed greens, 3 tbsp lemon juice, 2 tbsp olive oil, and 1 tsp dried oregano.
Step 1: Divide the greens among six plates.
Step 2: Add the chicken, cucumber, tomatoes, olives, and 1/3 cup hummus to each plate.
Step 3: Combine the lemon juice, olive oil, and oregano and drizzle over the vegetables and chicken.
Step 4: Serve each plate with one small whole-wheat pita.
Storage: Store the pita and dressing separately. Refrigerate the remaining ingredients and assemble within 1 to 2 days.
19. Chicken Salad Crostini (35g Protein)
35g ProteinIngredients: 4 cups chilled cooked shredded chicken breast, 3/4 cup plain Greek yogurt, 2 tbsp light mayonnaise, 2 celery stalks finely diced, 1/3 cup sliced green onions, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1 whole-grain baguette cut into 24 slices.
Step 1: Preheat the oven to 400°F and toast the baguette slices for 6 to 8 minutes.
Step 2: Combine the yogurt, mayonnaise, celery, green onions, mustard, lemon juice, salt, and pepper.
Step 3: Fold in the shredded chicken until evenly coated.
Step 4: Spoon the chicken salad over the crostini immediately before serving, allowing four pieces per serving.
Storage: Store chicken salad and crostini separately. Refrigerate the chicken salad for up to 3 days.
20. Shredded Chicken and Greens Bowl (32g Protein)
32g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 cups mixed greens, 2 cups diced cucumber, 2 cups cherry tomatoes, 1 1/2 cups shredded carrots, 1 1/2 cups chickpeas drained and rinsed, 1 avocado sliced, 3 tbsp olive oil, 3 tbsp lemon juice, 1 tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Whisk together the olive oil, lemon juice, mustard, salt, and pepper.
Step 2: Heat the chicken until it reaches 165°F.
Step 3: Divide the greens, cucumber, tomatoes, carrots, chickpeas, and warm chicken among six bowls.
Step 4: Add the avocado and drizzle with dressing immediately before serving.
Storage: Store the dressing, avocado, and warm chicken separately. Refrigerate cooked chicken for 3 to 4 days.
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