Ingredients:

  • 3 cups (450g) cooked chicken breast, cubed or shredded
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) honey
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (35g) red onion, minced
  • 1/4 cup (35g) fresh parsley, chopped
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Dice cooked chicken into uniform 1/2-inch pieces. Finely mince the celery and red onion.
  2. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and honey until the mixture is velvety and smooth.
  3. Place the chicken, celery, onion, and parsley into a large mixing bowl.
  4. Pour the dressing and olive oil over the chicken mixture and gently fold with a spatula until fully coated and herbs are evenly distributed.