Ingredients:

  • 2 cups cooked chicken breast, shredded or diced (about 300g)
  • 1 cup celery, diced (about 150g)
  • 1 cup red bell pepper, diced (about 150g)
  • ½ cup red onion, minced (about 80g)
  • ½ cup cucumber, diced (about 75g)
  • ¼ cup fresh parsley, chopped (about 15g)
  • ¼ cup fresh basil, chopped (about 10g)
  • ⅓ cup Greek yogurt (about 80g)
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and black pepper, to taste

Instructions:

  1. Grill or cook the chicken breast until cooked through (internal temperature of 165°F). Let cool, then shred or dice into bite-sized pieces.
  2. Dice the celery, red bell pepper, cucumber, and red onion. Chop the fresh parsley and basil.
  3. In a small bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper. Whisk until smooth and fully combined.
  4. In a large mixing bowl, add the cooked chicken, chopped vegetables, and fresh herbs. Pour the dressing over the mixture and gently fold until everything is coated.
  5. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.