Directions
- 1Simmer chicken breast for 15 minutes or until inside temperature is ~165 degrees, then shred it.
- 2Add shredded chicken breast to a bowl.
- 3Add celery, grated carrot, and diced red onion to the bowl.
- 4Add a nice squeeze of lemon juice, salt, and cracked pepper to the salad.
- 5In 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.
- 6Add a healthy amount of chopped parsley to the sauce.
- 7Mix the sauce well.
- 8Pour the sauce over the salad ingredients in the bowl.
- 9Mix everything together until well combined.
Ingredients
- 400 g cooked, shredded chicken breast
- 100 g celery
- 100 g carrot
- 40 g red onion, diced
- squeeze lemon juice
- salt
- pepper
- 150 g non-fat Greek yogurt
- 15 g grated Parmesan (or Pecorino)
- 2 tsp Dijon
- 0.5 tsp garlic powder
- 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.
Related recipes
Italian Grinder Pasta Salad
Italian · Salad
Kim Kardashian's La Scala Chopped Salad
Italian · Salad
Laurelaa's kalter Nudelsalat
Italian · Salad1h
Mexican corn salad
Italian · Salad
Artichoke Pasta Salad
Italian · Salad
Bean Salad
Italian · Salad20m
Insalata pantesca
Italian · Salad10m
Crispy Chicken Caesar Salad Wrap
Italian · Salad
Homemade Italian Salad Dressing
Italian · Salad
Caprese White Bean Salad
Italian · Salad
Orecchiette Pasta Salad with Spinach Cranberries Walnuts and Feta
Italian · Salad
Easy Caprese Sandwiches
Italian · Salad