A Fresh Twist on Chicken Salad
2 Boneless Skinless Chicken Breasts
¼ Cup of Plain Greek Yogurt
1 T Dijon Mustard
½ tsp Garlic Powder
1 tsp White Wine Vinegar
Dash of Pepper
1 stalk of celery
¼ Cup of Pecans
Wash and trim chicken breasts. Cut each chicken breast into large pieces.
Boil a pot of water and place chicken breasts into water. Boil for 15-20 minutes or until the internal temperature of chicken reaches at least 165 degrees. I let the chicken breasts boil a little longer so they were almost falling apart and easier to “shred”.
Remove chicken from the pot, drain and transfer it to a large bowl and let it cool. When the chicken is cooled shred it and set aside.
In a medium bowl mix Greek yogurt, mustard, garlic powder, vinegar and pepper and whisk until a smooth dressing. Pour dressing over shredded chicken and mix well.
Chop celery and add celery and crushed pecans to chicken salad and mix again. Serve with crackers, whole wheat or pita bread and ENJOY!