NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium yellow potato

1 large egg

0.25 cup Greek yogurt

1 tbsp Dijon mustard

0.5 cup celery

2 whole radishes

1 tbsp fresh dill

1 tbsp fresh chives

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Chop the yellow potato into 1-inch cubes and place them in a pot of salted water; bring to a boil and cook until fork-tender, about 10-12 minutes.

• 2

  Add the egg to the same boiling water during the last 7 minutes of cooking for a hard-boiled finish, then drain and move both to an ice bath.

• 3

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

• 4

  While the proteins cool, finely dice the celery and thinly slice the radishes into rounds.

• 5

  In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, chopped dill, and chives to create the zesty dressing.

• 6

  Dice the cooled chicken and peel and chop the hard-boiled egg.

• 7

  Add the potatoes, chicken, egg, celery, and radishes to the dressing bowl and toss gently until everything is evenly coated.

• 8

  Season with the remaining sea salt and black pepper before serving chilled.