Zero Points Chicken Salad Recipe
Ingredients:
2-3 cups cooked, shredded chicken breast (skinless and boneless)
1 cup plain Greek yogurt (non-fat)
2 tablespoons mustard (yellow or Dijon)
1 tablespoon fresh lemon juice
1/4 cup chopped fresh green onions (optional)
1/4 cup celery, finely chopped (optional)
Salt and pepper, to taste
1 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
Fresh herbs like parsley or dill for garnish (optional)
Instructions:
Cook and Shred the Chicken:
If you haven’t already, cook your chicken breasts (boil, bake, or cook them in a slow cooker) until fully cooked. Shred the chicken using two forks or a food processor for a finer texture.
Prepare the Dressing:
In a large mixing bowl, combine the Greek yogurt, mustard, lemon juice, salt, pepper, garlic powder, and onion powder. Mix everything until smooth and well combined.
Add the Shredded Chicken:
Add the shredded chicken to the dressing mixture and stir well to coat the chicken evenly with the sauce.
Add Veggies (Optional):
If you’re using, stir in the chopped green onions and celery for a bit of crunch and added flavor.
Chill and Serve:
Let the chicken salad chill in the refrigerator for at least 30 minutes to let the flavors meld together.
Serve as a sandwich, wrap, or on top of a salad, or enjoy it with crackers.
Meal Prep:
Divide the chicken salad into individual containers for an easy grab-and-go meal. It’s perfect for meal prep and can be stored in the fridge for up to 4-5 days.