Ingredients:

  • 2 cups cooked chicken, shredded (about 2 large chicken breasts) (250g)
  • 1 cup low-sodium chicken broth (240ml)
  • 1 cup celery, diced (about 2 stalks) (120g)
  • 1 cup red bell pepper, diced (1 medium) (150g)
  • 1/2 cup red onion, finely chopped (1 small) (80g)
  • 1/2 cup fresh parsley, chopped (30g)
  • 1/2 cup plain Greek yogurt (120g)
  • 2 tablespoons mayonnaise (30g)
  • 1 tablespoon Dijon mustard (15g)
  • 1 tablespoon fresh lemon juice (15ml)
  • Salt and pepper, to taste

Instructions:

  1. In a medium saucepan, bring chicken broth to a simmer.
  2. Add the chicken breasts and poach for about 20 minutes until cooked through and no longer pink.
  3. Remove and let cool; shred the chicken.
  4. While chicken is cooling, wash and dice celery, red bell pepper, and onion.
  5. Chop the parsley.
  6. In a medium mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, and lemon juice.
  7. Season with salt and pepper.
  8. In a large bowl, mix the shredded chicken, diced vegetables, and chopped parsley.
  9. Fold in the dressing until everything is well coated.
  10. Cover and refrigerate for at least 30 minutes to enhance flavors.
  11. Serve chilled or at room temperature.