Name: Chicken and veggie protein salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 2 cups water; 1/3 cup nonfat Greek yogurt; 2 tsp Dijon mustard; 2 tsp lemon juice; 1 stalk celery, diced; 1.5 oz red bell pepper, diced; 2 tbsp red onion, finely diced; 1/2 cup fresh dill, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 slice sourdough bread, toasted

Nutrition

Per serving

449 calories

Protein: 50g; 45% of calories
Carbs: 47g; 42% of calories
Fat: 7g; 13% of calories

Instructions

Prep 15 min · Cook 10 min

Bring the water and half the salt to a boil in a small pot over high heat. Add the chicken breast, reduce heat to low, and simmer for 12 to 15 minutes. Done when opaque in the center, 165°F.
Remove the chicken from the water and let it rest for 5 minutes until cool enough to handle. Cut the chicken into half inch cubes.
In a mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, the remaining salt, and the black pepper.
Add the chopped chicken, celery, red bell pepper, and red onion to the bowl. Toss to coat everything in the dressing and garnish with fresh dill. Serve with the toasted sourdough.

Nutrition

Ingredients

Instructions

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