Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup plain Greek yogurt
- 1 cup chopped celery
- 1/2 cup diced red onion
- 2 tbsp fresh dill or parsley, chopped
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Poach the chicken in boiling salted water for 15-20 minutes until fully cooked. Allow it to cool, then shred.
- In a large bowl, mix Greek yogurt, lemon juice, salt, and pepper. Adjust seasoning as needed.
- Add chopped celery, red onion, and herbs to the yogurt mixture. Stir until well combined.
- Gently fold in the shredded chicken until evenly mixed.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add grapes or nuts for extra flavor and texture.
- For a spicy kick, consider mixing in some diced jalapeños or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner
- Method: Poaching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg