Chicken Salad

Sometimes the best lunches are the simplest ones, and this quick chicken salad is exactly that. It’s easy to throw together, full of flavor, and perfect for prepping ahead for lunches during the week or packing up to bring to work. It is another great recipe by Madeleine Rascan (you can find her here) and it didn’t disappoint. *Recipe Serves 2*

Ingredients: 

The Salad:

• 14.11 oz Cooked Chicken Breast
• 3.5 oz Celery
• 3.5 oz Carrot
• 1.4 oz Red Onion
• 1 Tbsp Lemon Juice
• Salt and Pepper, to taste

The Sauce:

• 5.2 oz Non Fat Greek Yogurt
• .53 oz Parmigiano Reggiano Cheese
• 2 tsp Dijon Mustard
• .5 tsp Garlic Powder
• Salt and Pepper, to taste
• 1 Tbsp Lemon Juice
• 2 Tbsp Chopped Parsley
• 1//2 tsp Dill

Directions:

1. Shred (or dice) the cooked chicken breast and place it in a bowl. Add diced celery, grated carrot, diced red onion, lemon juice and season with salt and pepper, mix to combine.
2. In a separate bowl, mix together the greek yogurt, grated cheese, dijon mustard, garlic powder, salt, pepper, lemon juice and parsley until smooth.
3. Pour the dressing over the chicken mixture and stir until everything is evenly coated. Serve and enjoy!

I’d love to hear if you try it!

<3 Shannon