NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 oz slivered almonds

1 stalk celery

2 tbsp red onion

1 tbsp fresh parsley

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby arugula

PREPARATION

• 1

  Place the slivered almonds in a small dry skillet over medium heat, tossing frequently for 3 to 5 minutes until they are golden and fragrant.

• 2

  In a large 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 and red onion, then chop the fresh parsley and dill.

• 4

  Stir the herbs, celery, and onion into the yogurt dressing.

• 5

  Add the shredded or diced cooked chicken breast to the bowl and fold gently until every piece is thoroughly coated in the herb mixture.

• 6

  Arrange the baby arugula on a serving plate as a fresh base.

• 7

  Scoop the chicken salad onto the bed of arugula and top with the toasted almonds for a satisfying crunch.