Creamy Simple Chicken Salad (LC)

Ingredients

• 2 tbsp full-fat Greek yoghurt

• 1 tbsp mayonnaise

• ½ tsp Dijon mustard

• Squeeze of lemon juice (optional)

• Black pepper for seasoning

• 1 tsp dried Italian herbs

• Approx 200g roast chicken, shredded

• ½ red onion, diced

• ½ red pepper, diced

• 2 large tomatoes, deseeded and diced

• ½ celery stalk, finely diced

• Large side salad, to serve

• 2 tsp mixed seeds

Instructions

1. In a large bowl, mix together the Greek yoghurt, mayonnaise, Dijon mustard, lemon juice (if using), black pepper, and Italian herbs to make the dressing. Stir to combine.

2. Add the shredded roast chicken, red onion, red pepper, tomatoes, and celery to the bowl.

3. Stir everything together until well combined and evenly coated in the dressing. Taste and add more herbs or black pepper, if necessary.

4. Serve with a fresh side salad and sprinkle each portion with 1 tsp of mixed seeds just before serving.

   Note - Tastes better when it has a little time in the fridge, if you can prepare ahead and leave in the fridge for at least an hour. If making a batch, might be best to leave out the tomatoes and add them fresh before serving.

   This recipe makes 2 portions. Store any leftovers in an airtight container in the fridge for up to 3 days.

Lunch

Serves: 2