Greek yogurt is the key to cutting some unwanted calories from your favorite summer comfort foods. Plus, serving this Greek Yogurt Chicken Salad in little pepper cups is so much fun!
Author:Addie Gundry
Prep Time:15 minutes
Total Time:15 minutes
Yield:41x
Category:Salads & Dressings
Ingredients
Scale
2 boneless skinless chicken breasts, cooked and cut into bite-size pieces
1 cup diced celery
1/2 cup finely diced red onion
1/2 cup cherry tomatoes, cut in half
1/2 cup plain Greek yogurt
1 avocado, mashed
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon lime juice
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
4 red or yellow bell peppers, tops cut off and insides scooped and cleaned out
Fresh parsley, for garnish
Instructions
In a large bowl, combine the chicken, celery, onion, and tomatoes.
In a small bowl, mix together the yogurt, avocado, cilantro, olive oil, lime juice, garlic powder, cumin, salt, and paprika.
Combine the dressing with the chicken mixture.
Scoop one-quarter of the chicken salad mixture into each bell pepper. Top with parsley. Serve.
Notes
To cook the chicken, place the breasts on a baking sheet and bake at 350 degrees F for 30 minutes.
