Zero Points Chicken Salad Recipe

2-3 cups cooked, shredded chicken breast (skinless and boneless)

1 cup plain Greek yogurt (non-fat)

2 tablespoons mustard (yellow or Dijon)

1 tablespoon fresh lemon juice

1/4 cup chopped fresh green onions (optional)

1/4 cup celery, finely chopped (optional)

Salt and pepper, to taste

1 teaspoon garlic powder (optional)

1/2 teaspoon onion powder (optional)

Fresh herbs like parsley or dill for garnish (optional)

Cook and Shred the Chicken:

If you haven’t already, cook your chicken breasts (boil, bake, or cook them in a slow cooker) until fully cooked. Shred the chicken using two forks or a food processor for a finer texture.

Prepare the Dressing:

In a large mixing bowl, combine the Greek yogurt, mustard, lemon juice, salt, pepper, garlic powder, and onion powder. Mix everything until smooth and well combined.

Add the Shredded Chicken:

Add the shredded chicken to the dressing mixture and stir well to coat the chicken evenly with the sauce.

Add Veggies (Optional):

If you’re using, stir in the chopped green onions and celery for a bit of crunch and added flavor.

Chill and Serve:

Let the chicken salad chill in the refrigerator for at least 30 minutes to let the flavors meld together.

Serve as a sandwich, wrap, or on top of a salad, or enjoy it with crackers.

Meal Prep:

Divide the chicken salad into individual containers for an easy grab-and-go meal. It’s perfect for meal prep and can be stored in the fridge for up to 4-5 days.