NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Red potatoes

1 large Egg

0.25 cup Greek yogurt

1 tbsp Dijon mustard

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 cup Celery

2 tbsp Red onion

2 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place diced red potatoes in a pot of salted water, bring to a boil, and simmer for 10-12 minutes until fork-tender.

• 2

  Season chicken breast with a pinch of salt and pepper, then grill or pan-sear until the internal temperature reaches 165°F.

• 3

  Place the egg in boiling water for 9 minutes, then transfer to an ice bath before peeling and chopping.

• 4

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, olive oil, lemon juice, sea salt, and black pepper until smooth.

• 5

  Dice the cooked chicken, potatoes, and egg into bite-sized pieces and place them in a large mixing bowl.

• 6

  Add the finely chopped celery, red onion, and fresh dill to the bowl.

• 7

  Pour the Dijon vinaigrette over the ingredients and toss gently to combine, ensuring everything is evenly coated.

• 8

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