Ingredients:

  • 1 (5 ounce/142g) can canned chicken, drained well
  • 1/4 cup (30g) plain nonfat Greek yogurt
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) olive oil
  • 1 tablespoon (5g) fresh dill, chopped
  • 1 tablespoon (5g) fresh parsley, chopped
  • 1/4 teaspoon (1g) garlic powder
  • Pinch of salt (or to taste)
  • Pinch of black pepper (or to taste)
  • 1 cup (85g) baby spinach or mixed greens
  • 1/4 cup (35g) chopped cucumber
  • 1/4 cup (30g) cherry tomatoes, halved
  • 1 hard-boiled egg, chopped (optional)

Instructions:

  1. Drain the canned chicken thoroughly. Flake it with a fork in the mixing bowl.
  2. In the same bowl, combine Greek yogurt, lemon juice, olive oil, dill, parsley, garlic powder, salt, and pepper.
  3. Add the chicken to the dressing and mix gently until well combined.
  4. Place spinach or mixed greens in a bowl.
  5. Top the greens with the chicken salad, cucumber, and cherry tomatoes.
  6. Add chopped hard-boiled egg, if desired.
  7. Serve immediately.