NUTRITION

SERVINGS

INGREDIENTS

1 cup red potatoes

4.5 oz chicken breast

0.25 cup non-fat Greek yogurt

1 tbsp Dijon mustard

1 tbsp fresh dill

0.25 cup celery

2 tbsp red onion

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the cubed red potatoes in a pot of salted water, bring to a boil, and cook until fork-tender, about 10-12 minutes.

• 2

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

• 3

  Let the chicken rest for 5 minutes before dicing it into bite-sized pieces.

• 4

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

• 5

  Add the drained potatoes, diced chicken, celery, and red onion to the bowl with the dressing.

• 6

  Gently fold all ingredients together until evenly coated in the creamy sauce.

• 7

  Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.