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Scoop Chicken Salad Lunch

  • Prep 15 min
  • Total 15 min
  • Servings 2

Create personalized lunch kits like this. Look for divided containers to make packing easy. MORE + LESS -

Ingredients

12
Old El Paso™ mini taco shells, from 3.8-ounce package
1
cup finely chopped cooked chicken
1/4
cup diced apple
1/4
cup diced celery
1/4
cup Yoplait® Original peach yogurt

Steps

Hide Images
  • 1
    Heat taco shells as directed on package. Cool shells. Meanwhile, in small bowl, combine all remaining ingredients; mix well.
  • 2
    For each serving, spoon chicken salad into small plastic food container with cover. Pack 6 mini taco shells in another small plastic food container with cover. Pack containers in insulated lunch bag with ice pack.
  • 3
    At lunchtime, break taco shells; use to scoop up chicken salad.

Expert Tips

  • Leftover baked taco shells or large corn chips can be used as scoopers instead of mini taco shells.
  • Have dried cranberries or raisins? Toss them in.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
305
Calories from Fat
110
% Daily Value
Total Fat
12 g
Saturated Fat
2 g
Cholesterol
60 mg
Sodium
250 mg
Potassium
330 mg
Total Carbohydrate
26 g
Dietary Fiber
2 g
Protein
23 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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