1 lb skinless chicken breast, cooked, chopped
Salt and pepper tt
½ nonfat Greek yogurt
¼ cup light Mayo
1 T Dijon
5 celery ribs, small dice (1 cup)
¼ cup red onion, small dice
2 T minced parsley
2 T minced dill
1 tsp salt
½ tsp pepper
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
1 lb skinless chicken breast, cooked, chopped
Salt and pepper tt
½ nonfat Greek yogurt
¼ cup light Mayo
1 T Dijon
5 celery ribs, small dice (1 cup)
¼ cup red onion, small dice
2 T minced parsley
2 T minced dill
1 tsp salt
½ tsp pepper
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