Greek yogurt replaces mayonnaise in this chicken salad, with Dijon mustard and lemon juice providing a bright, tangy dressing. Celery and red onion add crunch to the cooked shredded chicken.
Ingredients
- 2 cups cooked shredded chicken breast
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1 tablespoon Dijon mustard
- Juice of 1/2 lemon
- Salt and pepper to taste
Mix the Salad
- In a bowl, stir the Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Add the cooked shredded chicken, diced celery, and red onion.
- Stir until the dressing coats the chicken and vegetables evenly.
- Season with salt and pepper to taste.
- Serve in a whole-grain wrap, in lettuce leaves, or with crackers.
Preparation Notes
Use cooked chicken breast as listed and cool it before mixing with the yogurt dressing. Dice the celery and onion into small pieces so the crunch is distributed throughout rather than concentrated in a few bites.
Keep the finished salad refrigerated until serving and return leftovers to the refrigerator promptly.
