Ingredients:

  • 1 lb (450g) chicken breast, poached and shredded
  • 1/2 cup (120ml) plain non-fat Greek yogurt
  • 1/4 cup (60ml) diced celery
  • 1 medium (150g) ripe avocado
  • 1 cup (30g) fresh parsley, packed
  • 1/2 cup (15g) fresh basil leaves
  • 1 cup (30g) fresh baby spinach
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30g) red onion, finely diced
  • 1 tbsp (15ml) fresh chives, snipped

Instructions:

  1. Poach or grill the chicken breast until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before shredding with two forks.
  2. Combine the avocado, parsley, basil, spinach, lemon juice, and garlic in a blender. Pulse until the mixture is a smooth, vibrant green paste.
  3. In a large mixing bowl, combine the shredded chicken, Greek yogurt, and the blended green sauce.
  4. Fold in the diced celery, red onion, and chives. Stir gently until every piece of chicken is fully coated in the green dressing.