This recipe is perfect for those days that you don’t have any leftovers to bring to work, or you’re too tired to make anything involved. It’s super versatile, you can eat it alone, with crackers or in a whole wheat pita with lettuce! And the best part is that you can use fresh baked chicken, leftovers from the other night, or even just buy one of those rotisserie chickens at the grocery store, pull the meat off the bone and use it in this!

• 1 cup of shredded chicken
• handful of big red seedless grapes
• handful of roasted cashews
• 1/2 small Haas avocado
• 1/6 block of feta
• 1/2 cup of Chobani Reduced Fat Greek Yogurt (or light mayo)
• 1/2 lime juice
• 1 hard boiled egg
• Salt & pepper

1. Shred up chicken if it isn’t already and toss into medium plastic bowl with the handful of cashews.
2. Carefully halve each grape and toss in bowl with chicken.
3. Halve the avocado and pop out the pit. Turn the half skins inside out and the good stuff should pop out as well. If you’re having trouble, cut the avocado into quarters and peel off skin that way.
4. Dice the avocado and toss into bowl.
5. Hard boil one egg, and after peeling off shell – dice and toss in with everything else.
6. Crumble the cheese over the bowl with your hands and while your hands are still cheesy, toss the mix all together.
7. Add a dash of salt and pepper and squeeze the lime over the mix.
8. Finally – scoop out 1/2 cup of the Chobani (or the mayo – whichever you chose) and with a soft spatula, mix everything together.
9. Transfer into Tupperware or Gladware and put in the fridge to bring to work tomorrow!