Chicken Salad

Ingredients

2 cups cooked chicken breast (12 oz breast/ approx 2), cubed or shredded

1 large stalk (about 1/3 cup) chopped celery

¼ cup chopped red bell pepper

2 Tbsp chopped fresh parsley

2 Tbsp plain Greek yogurt ( fat-free)

1 tsp mustard

1 Tbsp fresh lemon juice (squeezed from a lemon)

⅓ cup chopped onion

Serve with: 

2 slices of whole wheat bread

Directions

• Preheat oven to 400 degrees F.

• Place the chicken on a baking sheet or in a baking dish. Bake for 20-25 minutes, until the internal temperature reaches 165 degrees F. 

• Let rest for 5 minutes, then cut into cubes or shreds. 

• In a large bowl, add the cooked chicken, celery, bell pepper, greek yogurt, mustard, lemon juice, onion, and parsley.

• Mix well to combine until all ingredients are coated in the greek yogurt.

• Taste, and adjust seasoning as needed – adding more mustard or onion to taste.

• Serve chilled in a sandwich. Refrigerate leftovers. 

Nutritional information: (does not include bread)

3 Serving

Serving Size: 3/4 Cup (6 oz)

Calories: 140

Total Fat: 2g

Saturated Fat: 0.5g

Cholesterol: 80mg

Sodium: 110mg

Total Carbohydrate: 4g

Fiber: 1g

Protein: 27g