Name: Greek Yogurt Chicken Salad with Celery and Onion
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast; 0.5 cup plain non-fat greek yogurt; 1 tbsp dijon mustard; 0.25 cup celery; 0.25 cup red onion; 1 tbsp extra virgin olive oil; 1 oz walnuts; 2 slices sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh dill; 0.5 tsp garlic powder

Nutrition

Per serving

830 calories

Protein: 74g; 35% of calories
Carbs: 45g; 21% of calories
Fat: 41g; 44% of calories

Instructions

Prep 15 min · Cook 15 min

Place the chicken breast in a small pot and cover with water; bring to a boil, then reduce heat and simmer for 12 to 15 minutes until cooked through.
While the chicken cooks, finely dice the celery and red onion, and chop the walnuts into small pieces.
In a medium bowl, whisk together the Greek yogurt, Dijon mustard, extra virgin olive oil, sea salt, black pepper, garlic powder, and fresh dill.
Remove the chicken from the pot, let it rest for 5 minutes, then shred it using two forks or chop it into small bite-sized cubes.
Add the shredded chicken, diced celery, red onion, and chopped walnuts to the bowl with the yogurt dressing and stir until everything is evenly coated.
Toast the sprouted grain bread until golden and crisp, then serve the chicken salad on top or as a sandwich.

Nutrition

Ingredients

Instructions

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