Chicken breasts (565G)
Greek yogurt (140G)
Dijon mustard (35G)
Sweet pickle relish (26G)
Red wine vinegar (15 ML)
Green Onion (20G)
Chopped dill pickle (193G)
Garlic Powder (1 tsp)
Onion Powder (1 tsp)
Salt (1 tsp)
Black pepper (1 tsp)
1. Flattened the chicken breasts and set in an oiled skillet set over medium-heat heat. Spray with olive oil then season with salt, black pepper, onion powder, and garlic powder. Cooked until both sides of the chicken are colored, and the chicken reaches 165 (F) internally. Remove to the side and shred.
2. To the shredded chicken, add the non-fat Greek yogurt, dijon mustard, red wine vinegar, sweet pickle relish, sliced green onion, and diced dill pickles of your choice. Mix until well combined.
3. Prepping is straightforward – add the chicken salad to each container and you’re ready to eat. Optionally, you can add fresh dill over the top. Enjoy 🙂
