Ingredients
Scale
- 3 cups cooked chicken breast cubed or shredded
- 2 stalks celery diced
- ½ cup plain Greek yogurt
- 2 tablespoons light mayo
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper to taste
Instructions
- In a large bowl, whisk together the dressing ingredients until well combined.
- Add the cooked chicken and diced celery to the dressing, then toss everything together until evenly coated.
- Serve the salad as desired, whether on its own, with crackers, chips, veggies, or in a sandwich or wrap.
Notes
Use leftover chicken for even quicker preparation.
Feel free to add more veggies like bell peppers or cucumbers for extra crunch.
Adjust the seasoning with salt and pepper to personal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 289
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.