Crunchy Creamy Chicken Salad

Ingredients

• 400g cooked, shredded chicken breast
• 100g celery
• 100g carrot, grated
• 40g red onion, diced
• lemon juice, to taste
• salt, to taste
• pepper, to taste
• 150g non-fat Greek yogurt
• 15g grated Parm
• 2 tsp Dijon mustard
• 1/2 tsp garlic powder
• lemon juice, to taste
• chopped parsley, to taste

Instructions

1. Simmer the chicken breast for 15 minutes or until the inside reaches ~165 degrees, then shred.
2. In a bowl, combine the shredded chicken, celery, grated carrot, and diced red onion.
3. Soak the diced onion in cold water for 15 minutes to remove the tang, if desired.
4. Add lemon juice, salt, and pepper to the bowl and mix.
5. In a separate bowl, combine non-fat Greek yogurt, grated Parm, Dijon mustard, garlic powder, more lemon juice, salt, pepper, and chopped parsley.
6. Mix the sauce until well combined.
7. Combine the salad and sauce, mixing well.