Ingredients:

  • 2 cups (300 g) cooked chicken breast, diced
  • 1 cup (150 g) celery, finely chopped
  • 1/2 cup (75 g) red onion, finely diced
  • 1/2 cup (75 g) red bell pepper, diced
  • 1/4 cup (40 g) fresh parsley, chopped
  • 1 cup (240 g) plain Greek yogurt (unsweetened)
  • 2 tablespoons (30 mL) lemon juice (about 1 medium lemon)
  • 1 teaspoon (5 g) Dijon mustard
  • 1 teaspoon (5 g) dried dill (or 1 tablespoon fresh dill, chopped)
  • Salt and pepper to taste

Instructions:

  1. Dice cooked chicken breast and chop celery, red onion, red bell pepper, and parsley.
  2. In a mixing bowl, combine Greek yogurt, lemon juice, Dijon mustard, dried dill, salt, and pepper. Whisk until smooth.
  3. In a large bowl, combine diced chicken, celery, red onion, red bell pepper, and parsley.
  4. Pour the Greek yogurt dressing over the salad mixture. Gently toss until evenly coated.
  5. Taste the salad and adjust seasoning if necessary.
  6. Serve immediately or chill for 10-15 minutes before serving.