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Chicken Salad is a school lunch idea that my kids have started to enjoy, but who wants to eat the same chicken salad sandwich every day?
We often get stuck on using ingredients the way we always have, in this case, it’s chicken salad, but today I want to share other delicious and healthy options you can use it for, like wraps, stuffed in an avocado, and more!
Chicken Salad Lunch Ideas
I have an incredible Healthy Chicken Salad Recipe for starters that’s perfect for using leftover baked chicken, but if you are pressed for time buying a premade chicken salad from your favorite local grocery is always an option. If you’re feeling brave or serving older kids, you can also try my spicy chicken salad recipe with any of the ideas below!
You can also use this recipe for a healthy lunch meal prep and assemble the recipes ahead of time or just make a large batch of the chicken salad and use it as you please for packed lunches throughout the week.
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Now, onto the recipes!
If you’re making these recipes ahead of time, be sure to read up on how long chicken salad lasts and how to store it here.
More Lunches with One Main Ingredient
Did you like these school lunch ideas with chicken salad? Below you’ll find other ways I recreated one ingredient into 5 fresh and delicious lunches. Which one will you make next?
- 5 Healthy School Lunch Ideas with Turkey
- 5 Healthy School Lunch Ideas with Ham
- 5 Healthy School Lunch Ideas with Hard-Boiled Eggs
- 5 Healthy School Lunch Ideas with Egg Salad
- 5 Healthy School Lunch Ideas with Hummus
Chicken Salad Wraps + 5 Healthy Lunch Ideas with Chicken Salad
Watch How It’s Made:
Ingredients
- 1 whole roasted chicken, meat off
- ½ cup finely chopped celery
- 1 lemon, juiced
- ⅓-1/2 cup mayonnaise
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Creole Seasoning
- Shredded lettuce
- 2 large flour tortillas
Instructions
- Put chicken meat in a food processor and pulse a few times to roughly chop. Continue pulsing for about 30 seconds until the chicken is finely chopped. *If you turn “on” the food processor, your chicken will become a “paste” instead, use the pulse method until it’s very finely chopped.
- In a bowl, combine lemon juice, mayonnaise, salt, pepper creole seasoning and blend well.
- Toss chicken into the bowl, combine a few times with a spatula and add finely chopped celery.
- Top both tortillas with ½ to ¾ cup chicken salad and shredded lettuce. Fold and roll tightly. Cut in half and serve or pack into lunch containers.
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