High Protein Greek yoghurt Chicken Salad With Celery And Walnuts
Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper.
Season the chicken breasts with salt and pepper and place them on the prepared baking sheet. Bake for 15-20 minutes or until fully cooked.
Let the chicken cool completely and then chop it into small pieces.
In a separate bowl, mix together the Greek yoghurt, celery, walnuts, parsley, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
Add the chopped chicken to the mixture and mix until fully combined.
Serve chilled or at room temperature.
2 boneless, skinless chicken breasts
240g plain Greek yoghurt
85g chopped celery
85g chopped walnuts
85g chopped fresh parsley
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper to taste