Ingredients:

  • 1 lb cooked chicken breast, shredded or cubed
  • 1/2 cup non-fat plain Greek yogurt
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp garlic powder
  • 1/4 cup sliced almonds
  • 2 tbsp fresh dill, chopped
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Finely dice 2 stalks of celery and 1/4 cup of red onion until they are uniform small pebbles.
  2. In a separate small bowl, combine 1/2 cup Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp lemon zest.
  3. Season the dressing. Add 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp pepper to the yogurt mixture and whisk until the sauce is silky and pale yellow.
  4. Pour the dressing over the chicken, celery, and onion.
  5. Using a spatula, fold the ingredients together until every piece of chicken is thinly coated.
  6. Fold in 2 tbsp of freshly chopped dill. Note: Adding herbs last prevents them from bruising or turning grey.
  7. Gently toss in 1/4 cup of sliced almonds just before serving or portioning.
  8. Chill and set. Place the salad in the fridge for at least 30 minutes until the flavors have melded and the sauce has thickened.
  9. Divide the salad into four airtight meal prep containers and refrigerate for up to four days.