Chicken Salad is a Total Game Changer!Zero points and 100% delicious! I’ve made it for 4 weeks straight and I’m still not tired of it. Honestly, I’m hooked! Drop a comment or a “thank you” below to keep seeing my recipes on your feed!IngredientsFor the Chicken:2 pounds boneless, skinless chicken breasts2 teaspoons olive oil1 teaspoon sea salt1 teaspoon freshly ground black pepper1 teaspoon garlic powderFor the Creamy Zero-Point Base & Crunch:1 cup non-fat plain Greek yogurt (the ultimate zero-point mayo swap!)1 tablespoon Dijon mustard½ cup celery, finely diced (for that perfect crunch)¼ cup green onions (or red onion), finely chopped1 tablespoon fresh lemon juice½ teaspoon dried dill (optional, but highly recommended for extra flavor)InstructionsSeason the Chicken: Pat the chicken breasts completely dry. Lightly coat them with the olive oil, then season evenly on both sides with the sea salt, black pepper, and garlic powder.Cook to Perfection: Bake the chicken in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the internal temperature reaches 165°F. (Tip: To keep it strictly zero-points, you can also poach/boil the chicken with aromatics instead of using oil).Shred It up: Let the chicken cool slightly, then use two forks to shred it into fine pieces (or dice it very finely) to get that perfect meal-prep texture.Mix the Dressing: In a large bowl, whisk together the non-fat Greek yogurt, Dijon mustard, lemon juice, and dill until smooth and creamy. Stir in the diced celery and green onions.Combine: Add the shredded chicken to the dressing and toss until everything is beautifully coated and creamy. Taste and adjust salt or pepper if needed.Prep & Chill: Divide the salad into airtight meal-prep containers and store them in the fridge. Let it chill for at least 2 hours before serving so the flavors meld together perfectly. Stays fresh for up to 3–4 days!
