LUNCH

Chicken Salad

mise en place

Ingredients

  • 2 cups of Chicken, chopped, already cooked

  • 2 cups of Greek Yogurt

  • 1/2 a Lime, juiced

  • 1 cup of Onion, diced

  • 1 cup of Celery, diced

  • 1 Pickle, diced

  • 1/8 cup of Cilantro, chopped

  • 1 tsp of Salt & Black Pepper, then to taste

  • 1 tsp of Garlic Powder

Directions

  1. Simply mix ingredients together in a bowl

  2. Refrigerate for 4-24 hours & then enjoy!

All ingredients folded in

Tips

  • Recommend pickle, celery, & onion diced to the same size

  • Chicken breast or dark meat can be used; breast is more common since the mixture combines with it more consistently

  • Get creative with additional ingredients: crushed almonds, sub shallots for the onions, jalapeños, avocado

  • Great in wraps, on crackers, in lettuce wraps