Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup chopped celery
- 1 cup diced bell peppers
- 1 cup Greek yogurt
- 2 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley or dill
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake on a lined baking sheet for 25-30 minutes until fully cooked.
- Allow the chicken to cool slightly before shredding it with two forks.
- While the chicken cools, chop the celery and bell peppers into small pieces.
- In a large bowl, mix Greek yogurt, Dijon mustard, salt, and pepper until smooth.
- Combine shredded chicken and chopped vegetables in the dressing mixture; toss gently until well-coated.
- Cover and chill in the fridge for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg