NUTRITION

SERVINGS

INGREDIENTS

1 medium Red potato

4 oz Chicken breast

0.5 cup Non-fat Greek yogurt

0.25 cup Celery

0.25 cup Red onion

1 tbsp Fresh dill

1 tbsp Dijon mustard

1 tsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Chop the red potato into bite-sized cubes and boil in a pot of salted water until fork-tender, then drain and let cool completely.

• 2

  Season the chicken breast with a pinch of salt and pepper, then grill or pan-sear until the internal temperature reaches 165°F.

• 3

  Once the chicken is cooled, dice it into small cubes to match the size of the potatoes.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.

• 5

  Add the cooled potatoes, diced chicken, celery, red onion, and fresh dill to the bowl.

• 6

  Gently fold all ingredients together until everything is evenly coated in the creamy dressing.

• 7

  Serve immediately at room temperature or chill in the refrigerator for 30 minutes for a colder salad.