Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup diced bell peppers (any color)
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Boil the chicken breasts in salted water for 15-20 minutes until fully cooked and no longer pink inside. Remove and let cool.
- Once cooled, chop the chicken into bite-sized pieces.
- In a large bowl, combine the diced bell peppers, celery, and red onion.
- In another bowl, mix together mayonnaise and Dijon mustard with garlic powder, salt, and pepper until smooth.
- Gently fold the chopped chicken into the veggie mix along with the dressing until well combined.
- Let it sit in the fridge for about 30 minutes before serving on lettuce or in sandwiches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg