Ingredients:

  • 2 Cups (300g) cooked chicken breast, shredded
  • 1/2 Cup (125g) plain Greek yogurt
  • 2 Tablespoons (30ml) mayonnaise
  • 1 Tablespoon (15ml) Dijon mustard
  • 1 Tablespoon (15ml) lemon juice
  • Salt and pepper to taste
  • 1 Cup (150g) diced red bell pepper
  • 1 Cup (150g) diced cucumber
  • 1 Cup (150g) halved cherry tomatoes
  • 1/4 Cup (30g) chopped red onion
  • 1/2 Cup (75g) chopped fresh parsley
  • Lettuce leaves, for serving (optional)
  • Additional lemon wedges (optional)

Instructions:

  1. Fill a medium pot with salted water and bring to a simmer. Add the chicken breast and cook until the internal temperature reaches 165°F (74°C), about 20 minutes. Remove and let cool, then shred into bite-sized pieces.
  2. In a mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
  3. While the chicken is cooling, dice the bell pepper, cucumber, and red onion; halve the cherry tomatoes; and chop the parsley.
  4. In a large bowl, combine shredded chicken and the chopped vegetables. Pour the dressing over the mixture and gently fold until everything is well-coated.
  5. Taste and adjust seasoning with additional salt, pepper, or lemon juice, if necessary.
  6. Serve on a bed of lettuce leaves or in whole-grain wraps, garnished with lemon wedges.