1Simmer chicken breast for 15 minutes or until inside temperature is ~165 degrees, then shred it.
2Simmer chicken breast for 15 minutes or until inside temperature is ~165 degrees, then shred it.
3Simmer chicken breast for 15 minutes or until inside temperature is ~165 degrees, then shred it.
4Add shredded chicken breast to a bowl.
5Add shredded chicken breast to a bowl.
6Add shredded chicken breast to a bowl.
7Add celery, grated carrot, and diced red onion to the bowl.
8Add celery, grated carrot, and diced red onion to the bowl.
9Add celery, grated carrot, and diced red onion to the bowl.
10Add a nice squeeze of lemon juice, salt, and cracked pepper to the salad.
11Add a nice squeeze of lemon juice, salt, and cracked pepper to the salad.
12Add a nice squeeze of lemon juice, salt, and cracked pepper to the salad.
13In a separate bowl, prepare the sauce by combining non-fat Greek yogurt, grated Parmesan (or Pecorino), a squeeze of Dijon, garlic powder, more salt, more pepper, and a big squeeze of lemon juice.
14In a separate bowl, prepare the sauce by combining non-fat Greek yogurt, grated Parmesan (or Pecorino), a squeeze of Dijon, garlic powder, more salt, more pepper, and a big squeeze of lemon juice.
15In a separate bowl, prepare the sauce by combining non-fat Greek yogurt, grated Parmesan (or Pecorino), a squeeze of Dijon, garlic powder, more salt, more pepper, and a big squeeze of lemon juice.
16Add a healthy amount of chopped parsley to the sauce.
17Add a healthy amount of chopped parsley to the sauce.
18Add a healthy amount of chopped parsley to the sauce.
19Mix the sauce well.
20Mix the sauce well.
21Mix the sauce well.
22Pour the sauce over the salad ingredients in the bowl.
23Pour the sauce over the salad ingredients in the bowl.
24Pour the sauce over the salad ingredients in the bowl.
25Mix everything together until well combined.
26Mix everything together until well combined.
27Mix everything together until well combined.
Ingredients
400 g cooked, shredded chicken breast
400 g cooked, shredded chicken breast
400 g cooked, shredded chicken breast
100 g celery
100 g celery
100 g celery
100 g carrot
100 g carrot
100 g carrot
40 g red onion, diced
40 g red onion, diced
40 g red onion, diced
squeeze lemon juice
squeeze lemon juice
squeeze lemon juice
salt
salt
salt
pepper
pepper
pepper
150 g non-fat Greek yogurt
150 g non-fat Greek yogurt
150 g non-fat Greek yogurt
15 g grated Parmesan (or Pecorino)
15 g grated Parmesan (or Pecorino)
15 g grated Parmesan (or Pecorino)
2 tsp Dijon
2 tsp Dijon
2 tsp Dijon
0.5 tsp garlic powder
0.5 tsp garlic powder
0.5 tsp garlic powder
healthy amount chopped parsley
healthy amount chopped parsley
healthy amount chopped parsley
Equipment
bowlshredder
Tips
You can soak the diced onion in cold water for 15 minutes to remove tang.
The meal gets better with time and can be stored in the fridge.
Optional additions include avocado, truffle hot sauce, or extra herbs like dill.