Ingredients
s
1 lb skinless chicken breast, cooked, chopped
S
Salt and pepper tt
n
½ nonfat Greek yogurt
l
¼ cup light Mayo
D
1 T Dijon
c
5 celery ribs, small dice (1 cup)
r
¼ cup red onion, small dice
m
2 T minced parsley
m
2 T minced dill
s
1 tsp salt
p
½ tsp pepper
Directions
1
Butterfly 1 large chicken breast (this will allow faster cooking)
2
Season on both sides then bake in a 350 for 15-20 minutes or until the internal reaches 165°
3
Allow to rest then chop into bite sized pieces.
4
Meanwhile prep all other ingredients then combine with chicken
5
Mix and serve this low fat chicken salad on a low carb tortilla, in romaine cups or on a slice of toasted low carb bread
