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Ingredients (Serves 4):
- 2 cups cooked chicken breast, shredded or chopped (skinless)
- 1/2 cup plain nonfat Greek yogurt
- 1 tsp Dijon mustard
- 1 celery stalk, finely chopped
- 1/4 cup red onion, finely chopped
- 1/2 tsp garlic powder (optional)
- Salt and black pepper, to taste
- Optional: 1 tsp lemon juice or apple cider vinegar for extra tang
- Optional toppings: chopped fresh herbs (parsley, dill, or chives)
Instructions:
1. Prepare the Chicken:
- Use leftover cooked chicken, rotisserie chicken (skin removed), or poached chicken breasts. Chop or shred into bite-sized pieces.
2. Make the Dressing:
- In a medium bowl, combine Greek yogurt, Dijon mustard, garlic powder, lemon juice (if using), salt, and pepper. Mix until smooth.
3. Mix Salad:
- Add chopped chicken, celery, and red onion to the dressing.
- Stir until everything is evenly coated.
4. Chill:
- Refrigerate for at least 30 minutes to let flavors meld.
5. Serve:
- Serve on a bed of lettuce, in whole-grain wraps, or as a filling for sandwiches.
- Garnish with fresh herbs if desired.
Tips:
- For extra crunch, add diced cucumber or bell peppers.
- This salad keeps well in the fridge for 3–4 days—perfect for meal prep.
- You can also add a small sprinkle of paprika or chili flakes for a little kick.
