NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

2 tbsp plain nonfat Greek yogurt

0.5 tbsp avocado oil mayonnaise

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 cup celery

1 tbsp red onion

0.25 tsp sea salt

0.25 tsp black pepper

2 slices sprouted grain bread

2 leaves butter lettuce

PREPARATION

• 1

  Place the cooked chicken breast in a large mixing bowl and shred using two forks until the texture is fine and consistent.

• 2

  In a separate small bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lemon juice, lemon zest, sea salt, and black pepper until creamy.

• 3

  Finely chop the fresh dill, parsley, celery, and red onion.

• 4

  Add the chopped herbs and vegetables to the dressing, then pour the mixture over the shredded chicken.

• 5

  Fold the chicken salad gently until every piece is evenly coated in the lemon-herb dressing.

• 6

  Lightly toast the sprouted grain bread slices until they are golden and firm.

• 7

  Layer the butter lettuce leaves on one slice of toast, scoop the chicken salad on top, and finish with the second slice of bread.