Ingredients:

  • 4 cups (600g) cooked chicken breast, diced or shredded
  • 1/2 cup (60g) celery, finely diced
  • 1/2 cup (115g) avocado oil mayonnaise
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (10g) red onion, minced
  • 1 tbsp (3g) fresh parsley, chopped
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Dice the cooked chicken breast into small, uniform cubes (roughly 1/4 inch). Finely mince the celery and red onion.
  2. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and garlic powder until the mixture is a smooth, pale ivory color.
  3. Add the diced chicken, celery, and onion to the sauce. Gently fold the ingredients together using a spatula until the chicken is evenly coated.
  4. Stir in the fresh parsley and season with sea salt and cracked black pepper.