Ingredients:

  • 1.5 lbs chicken breast, cooked and shredded or cubed
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 2 tbsp fresh dill or chives, finely minced
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 1/4 cup slivered almonds

Instructions:

  1. Place the cooked, shredded chicken in a large mixing bowl while slightly warm. Season with sea salt and cracked black pepper, tossing to ensure even distribution.
  2. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and honey until the mixture is smooth and emulsified. Fold in the minced fresh herbs.
  3. Add the diced celery, minced red onions, and slivered almonds to the chicken base.
  4. Pour the yogurt dressing over the chicken mixture. Using a rubber spatula, gently fold the ingredients together from the bottom up until the salad is uniformly coated and glossy.