NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

0.5 cup fresh blueberries

0.5 oz raw pumpkin seeds

0.25 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

1 stalk celery

1 tbsp red onion

PREPARATION

• 1

  Place the raw pumpkin seeds in a small dry skillet over medium-low heat, tossing frequently for 3-4 minutes until golden and fragrant.

• 2

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

• 3

  Finely dice the celery stalk and mince the red onion.

• 4

  In a large mixing bowl, combine the cubed cooked chicken breast, diced celery, minced red onion, and fresh blueberries.

• 5

  Pour the lemon-yogurt dressing over the chicken mixture and gently fold with a spatula until everything is evenly coated.

• 6

  Arrange the mixed baby greens on a serving plate as a fresh base.

• 7

  Scoop the chicken salad onto the bed of greens and sprinkle the toasted pumpkin seeds over the top for a satisfying crunch.