Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- Juice of 1 lemon
- 2 tablespoons Dijon mustard
- Fresh herbs (dill or parsley)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Bake seasoned chicken breasts on a lined baking sheet for 25-30 minutes until cooked through.
- Allow the chicken to cool before shredding it into bite-sized pieces.
- In a bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Add diced cucumber and tomatoes along with herbs to the dressing; stir until well combined.
- Gently fold in the shredded chicken until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 70mg