Zero-Point Chicken Salad
Ingredients:
2 cups cooked, shredded chicken breast (skinless, boneless)
½ cup nonfat plain Greek yogurt
1 tablespoon Dijon mustard
1 celery stalk, finely chopped
1 tablespoon red onion, finely diced (optional)
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
½ teaspoon salt (to taste)
¼ teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions:
In a medium bowl, combine Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until smooth.
Add the shredded chicken, celery, and onion. Mix well to coat everything evenly in the dressing.
Taste and adjust seasoning if needed.
Chill in the refrigerator for at least 20–30 minutes before serving to let the flavors meld.
Serve on whole-grain toast, in lettuce wraps, or over a bed of greens.
Servings:
Makes 4 servings (about ¾ cup per serving)
