NUTRITION

SERVINGS

INGREDIENTS

8 oz Rotisserie chicken breast

2 tbsp Avocado oil mayonnaise

0.25 cup Nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp Fresh lemon juice

2 tbsp Fresh dill

1 tbsp Fresh parsley

2 stalks Celery

2 stalks Green onion

0.5 oz Walnuts

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cups Arugula

1 slice Sourdough bread

PREPARATION

• 1

  Shred the pre-cooked rotisserie chicken into bite-sized pieces, removing any skin or bones, and place in a large mixing bowl.

• 2

  In a separate small bowl, whisk together the avocado oil mayonnaise, nonfat Greek yogurt, Dijon mustard, and fresh lemon juice until the texture is smooth and creamy.

• 3

  Stir the sea salt and black pepper into the dressing mixture to ensure even seasoning.

• 4

  Finely dice the celery and thinly slice the green onions, then add them to the bowl with the shredded chicken.

• 5

  Chop the fresh dill and parsley finely and add them to the chicken mixture for a burst of herbal flavor.

• 6

  Pour the prepared dressing over the chicken and vegetables, folding gently with a spatula until every piece is thoroughly coated.

• 7

  Roughly chop the walnuts and fold them into the salad just before serving to preserve their crisp texture.

• 8

  Place the fresh arugula on a serving plate and scoop the chicken salad onto the center.

• 9

  Serve immediately with a warm slice of toasted sourdough bread on the side.