NUTRITION

SERVINGS

INGREDIENTS

1.5 cups red potatoes

5 ounces rotisserie chicken breast

0.25 cup plain Greek yogurt

1 tablespoon Dijon mustard

1 teaspoon extra virgin olive oil

1 tablespoon lemon juice

0.5 cup celery

2 tablespoons red onion

2 tablespoons fresh parsley

0.25 teaspoon sea salt

0.25 teaspoon black pepper

PREPARATION

• 1

  Place the chopped red potatoes in a pot of salted water and bring to a boil. Simmer for 10-12 minutes until fork-tender, then drain and let cool slightly.

• 2

  While the potatoes cook, shred the rotisserie chicken breast into bite-sized pieces, ensuring no skin or bones are included.

• 3

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

• 4

  Finely dice the celery and red onion, and mince the fresh parsley.

• 5

  Add the cooled potatoes, shredded chicken, celery, red onion, and parsley to the dressing bowl.

• 6

  Gently fold all ingredients together until the chicken and potatoes are thoroughly coated in the creamy herb dressing.

• 7

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