NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

0.25 cup Nonfat Greek yogurt

0.5 tbsp Extra virgin olive oil

2 tbsp Fresh lemon juice

2 tbsp Chopped pecans

1 stalk Celery

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

PREPARATION

• 1

  Place the chopped pecans in a small dry skillet over medium heat and toast for 3-5 minutes, stirring frequently, until they are fragrant and golden brown.

• 2

  In a medium mixing bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, fresh lemon juice, sea salt, and black pepper until the dressing is smooth and well-emulsified.

• 3

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

• 4

  Dice the celery stalk and add it to the bowl along with the shredded or cubed cooked chicken breast and the toasted pecans.

• 5

  Fold the ingredients together gently until the chicken is thoroughly and evenly coated with the lemon-herb dressing.

• 6

  Arrange the mixed baby greens on a plate or in a bowl and top with the chicken salad to serve.