NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

1 tbsp avocado oil mayonnaise

2 tbsp pecan halves

0.5 cup red grapes

1 stalk celery

1 tbsp green onion

1 tsp Dijon mustard

0.5 tsp sea salt

0.25 tsp black pepper

2 cup baby spinach

PREPARATION

• 1

  Toast the pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant and golden, then set aside to cool.

• 2

  In a medium mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, sea salt, and black pepper until smooth.

• 3

  Dice the celery and halve the grapes; thinly slice the green onion.

• 4

  Add the shredded chicken breast, celery, grapes, and green onion to the bowl with the dressing.

• 5

  Fold all ingredients together gently until the chicken is thoroughly and evenly coated.

• 6

  Roughly chop the toasted pecans and stir them into the salad just before serving to ensure maximum crunch.

• 7

  Arrange the baby spinach on a plate or in a bowl and scoop the chicken salad directly on top.