Ingredients:
- 3 cups shredded rotisserie chicken
- 2/3 cup celery, finely chopped (I use about 2 stalks.)
- 1.5 (or one large) jalapeños, finely diced
- 2/3 cup dried cranberries, finely chopped (or I just buy small-sized cranberries)
- 2 teaspoons apple cider vinegar
- 2 teaspoons dijon mustard
- 4 tablespoons (or 1/4 cup) plain non-fat Greek yogurt
- 1/2 cup + 2 tablespoons mayo (I like Chosen Foods Classic Mayo.)
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- 1 teaspoon onion powder
Directions:
- Shred the rotisserie chicken.
- In a container you plan to seal your chicken salad into, combine shredded chicken and finely diced cranberries, jalapeño, and celery.
- In a separate small bowl, combine Greek yogurt, mayo, dijon, apple cider vinegar, sea salt, garlic powder, onion powder, and dill. Stir to combine.
- Pour wet mixture onto chicken to coat.
- Adjust seasonings as needed. I like to add a generous pinch of pepper!
- Top it on toast to make an open-faced sandwich, wrap into a tortilla, or scoop with your favorite crackers!
*www.onebalancedlife.com