Ingredients
- 1/3 cup fat-free Greek yogurt
- 2 tablespoons celery chopped
- 1 tablespoon parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon mayonnaise
- ½ teaspoon Dijon mustard
- Pinch of salt
- Pinch of ground black pepper
- 1 ½ cups cooked chicken can use rotisserie chicken or roasted chicken, shredded or diced
- 2 cups greens baby spinach, mixed greens
- Variations:
- Tuna or Salmon Salad with Greek Yogurt: Substitute two 5-ounce cans of tuna or salmon packed in water for the chicken.
- Egg Salad with Greek Yogurt: Substitute 4 hard-boiled eggs for the chicken.
Instructions
- In a mixing bowl, combine the yogurt, celery, parsley, chives, mayonnaise, mustard, salt and pepper.
- Add in the cooked chicken while still warm. Mix well.
- Serve over greens