Spices in My deoxyribonucleic acid
Wednesday, June 10, 2020
Greek Yogurt Chicken Salad
Penulis Herizuki
Ingredients
i i/2
pounds
boneless skinless chicken breasts
ii
teaspoons
olive rock oil
three/iv
loving cup
obviously Greek yogurt (I used 0%, just 2% or full-fatty would yield a creamier, richer result)
juice of ½ a lemon
two
teaspoons
dijon mustard
i/4
teaspoon
garlic powder
ane/four
teaspoon
salt
one/4
teaspoon
pepper
ane/ii
loving cup
chopped walnuts or almonds, toasted (I used a mixture of the 2)
i/2
loving cup
diced celery
i/three
loving cup
diced cerise onion
i/iii
loving cup
dried cherries or cranberries
ii
tablespoons
chopped apartment-foliage parsley
1
tablespoon
chopped fresh dill
Instructions
Season chicken breasts with a few pinches of common salt in addition to pepper. Heat a medium skillet over medium-high rut and add together the olive petroleum. Cook chicken breasts for three-four minutes per side or until cooked through. Set aside to cool.
In medium bowl, mix together the Greek yogurt, lemon juice, dijon, garlic pulverisation, salt, too pepper until combined. Set aside.
Once chicken is cool, cutting into seize with teeth-size chunks. Place chicken inwards a large bowl in addition to add Greek yogurt mixture. Stir to combine. Add nuts, celery, cherry-red onion, dried cherries, parsley, too dill and stir once again to combine.
Serve alongside crackers, on a sandwich, toast, or past itself!
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