Fat loss crunchy creamy chicken salad

Steps

1. 1Cook and shred chicken15 min

   Simmer chicken breast for 15 minutes or until internal temperature reaches 165°F. Once cooked, shred the chicken.

   Chicken breast
2. 2Prepare the vegetables

   Chop the celery, carrot, and red onion.

   CeleryCarrotRed onion
3. 3Make the Caesar sauce

   In a bowl, mix together Greek yogurt, grated parmesan, Dijon mustard, garlic powder, a big squeeze of lemon, chopped parsley, and a generous amount of salt and pepper.

   Add more Dijon if you like it tangier.

   Greek yogurtParmesanDijon mustardGarlic powderLemonParsleyBlack pepper
4. 4Toss the salad

   Combine the shredded chicken with the chopped vegetables. Add a nice squeeze of lemon and season with salt and pepper to taste.

   Chicken breastCeleryCarrotRed onionLemonBlack pepper
5. 5Serve with sauce

   Divide the salad into two serves and drizzle with the Caesar sauce.

   Greek yogurt