NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.25 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 cup diced celery

0.25 cup diced red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

PREPARATION

• 1

  Poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then allow to cool and dice into small cubes.

• 2

  Rinse and drain the chickpeas thoroughly in a colander.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, sea salt, and black pepper until the dressing is smooth.

• 4

  Finely chop the fresh dill and parsley, then stir them into the dressing.

• 5

  Add the diced chicken, chickpeas, celery, and red onion to the bowl and fold gently until everything is evenly coated in the creamy dressing.

• 6

  Place the baby arugula in a serving bowl and top with the chicken chickpea mixture.