Wednesday, June 10, 2020

Greek Yogurt Chicken Salad

Spices in My deoxyribonucleic acid





Ingredients





  • i i/2
    pounds
    boneless skinless chicken breasts


  • ii
    teaspoons
    olive rock oil


  • three/iv
    loving cup
    obviously Greek yogurt (I used 0%, just 2% or full-fatty would yield a creamier, richer result)


  • juice of ½ a lemon


  • two
    teaspoons
    dijon mustard


  • i/4
    teaspoon
    garlic powder


  • ane/four
    teaspoon
    salt


  • one/4
    teaspoon
    pepper


  • ane/ii
    loving cup
    chopped walnuts or almonds, toasted (I used a mixture of the 2)


  • i/2
    loving cup
    diced celery


  • i/three
    loving cup
    diced cerise onion


  • i/iii
    loving cup
    dried cherries or cranberries


  • ii
    tablespoons
    chopped apartment-foliage parsley


  • 1
    tablespoon
    chopped fresh dill





Instructions





  1. Season chicken breasts with a few pinches of common salt in addition to pepper. Heat a medium skillet over medium-high rut and add together the olive petroleum. Cook chicken breasts for three-four minutes per side or until cooked through. Set aside to cool.




  2. In medium bowl, mix together the Greek yogurt, lemon juice, dijon, garlic pulverisation, salt, too pepper until combined. Set aside.




  3. Once chicken is cool, cutting into seize with teeth-size chunks. Place chicken inwards a large bowl in addition to add Greek yogurt mixture. Stir to combine. Add nuts, celery, cherry-red onion, dried cherries, parsley, too dill and stir once again to combine.




  4. Serve alongside crackers, on a sandwich, toast, or past itself!









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