Zero Points Chicken Salad RecipeIngredients:2-3 cups cooked, shredded chicken breast (skinless and boneless)1 cup plain Greek yogurt (non-fat)2 tablespoons mustard (yellow or Dijon)1 tablespoon fresh lemon juice1/4 cup chopped fresh green onions (optional)1/4 cup celery, finely chopped (optional)Salt and pepper, to taste1 teaspoon garlic powder (optional)1/2 teaspoon onion powder (optional)Fresh herbs like parsley or dill for garnish (optional)Instructions:Cook and Shred the Chicken:If you haven’t already, cook your chicken breasts (boil, bake, or cook them in a slow cooker) until fully cooked. Shred the chicken using two forks or a food processor for a finer texture.Prepare the Dressing:In a large mixing bowl, combine the Greek yogurt, mustard, lemon juice, salt, pepper, garlic powder, and onion powder. Mix everything until smooth and well combined.Add the Shredded Chicken:Add the shredded chicken to the dressing mixture and stir well to coat the chicken evenly with the sauce.Add Veggies (Optional):If you’re using, stir in the chopped green onions and celery for a bit of crunch and added flavor.Chill and Serve:Let the chicken salad chill in the refrigerator for at least 30 minutes to let the flavors meld together.Serve as a sandwich, wrap, or on top of a salad, or enjoy it with crackers.Meal Prep:Divide the chicken salad into individual containers for an easy grab-and-go meal. It’s perfect for meal prep and can be stored in the fridge for up to 4-5 days.
Zero Points Chicken Salad Recipe
