Creamy, crunchy, and perfect for meal prep—great in lettuce wraps, sandwiches (with point-friendly bread), or with veggies.
Ingredients (Makes 6–8 servings)
- 4 cups cooked, shredded chicken breast (about 1½–2 lb / 680–900 g raw)
- 1 cup fat-free plain Greek yogurt
- 2 tbsp Dijon mustard (or yellow mustard)
- 1–2 tbsp lemon juice (or apple cider vinegar)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
Crunch & flavor (choose what you like):
- 1 cup celery, finely chopped
- 1/3 cup red onion, finely chopped (optional)
- 1/2 cup dill pickles or relish, chopped (optional)
- 1/2–1 cup grapes, halved or diced apples (optional)
- 1/4 cup dried cranberries (optional, but may add points depending on brand)
- Fresh dill or parsley (optional)
Instructions
- Cook the chicken
Boil, bake, or air-fry chicken breast until fully cooked, then shred or chop. - Mix the dressing
In a bowl, whisk together Greek yogurt, mustard, lemon juice, salt, pepper, and seasonings. - Combine
Add chicken + celery + onion/pickles + any fruit you like. Mix well. - Chill
Refrigerate at least 30 minutes for best flavor.
Storage
- Store in airtight containers in the fridge for 3–4 days.
Serving ideas (point-friendly)
- Lettuce wraps
- Cucumber boats / bell pepper halves
- Over a big salad
- In a low-point wrap or bread (points depend on what you use)