NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

4 oz Gold potatoes

0.25 cup Nonfat Greek yogurt

0.5 cup Frozen peas

0.5 cup Celery

2 tbsp Green onions

1 tbsp Dijon mustard

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Dice the gold potatoes into 1/2-inch cubes and boil in salted water for 10-12 minutes until fork-tender, then drain and let cool.

• 2

  While potatoes cook, poach the chicken breast in simmering water until fully cooked, then shred into bite-sized pieces using two forks.

• 3

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

• 4

  Finely dice the celery and green onions, and thaw the frozen peas by rinsing them under warm water.

• 5

  Add the cooled potatoes, shredded chicken, celery, green onions, and peas to the bowl with the dressing.

• 6

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

• 7

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