Directions
- 1Preheat the oven to 400°F.
- 2Place bacon on a parchment lined baking sheet and cook in oven for 15 minutes or until crispy.
- 3Let bacon cool to room temp and finely dice.
- 4To a blender add olive oil, Greek yogurt, lemon juice, dijon mustard, milk, salt, pepper and onion powder. Blend well.
- 5Add chicken to a large bowl.
- 6Pour dressing over chicken and toss well.
- 7Add tomatoes, bacon, red onion, parsley and toss.
- 8Top crackers with micro greens and chicken salad.
Ingredients
- 3 cups shredded chicken
- 3 thick-cut bacon slices
- 1 tbsp olive oil
- 0.75 cup low fat Greek yogurt
- 1 tsp lemon juice
- 0.5 tsp dijon mustard
- 0.33 cup low-fat milk
- 0.75 tsp salt
- 0.25 tsp pepper
- 0.5 tsp onion powder
- 1 cup chopped cherry tomatoes
- 0.25 cup minced red onion
- 2 tbsp chopped fresh parsley
- micro greens
- 15 salted rice crackers
Equipment
ovenparchment lined baking sheetblenderlarge bowl
Tips
- Boil 2 chicken breasts until fully cooked and then shred, or substitute with shredded rotisserie chicken.
- Let bacon cool to room temperature before finely dicing.
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