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Greek Yogurt Almond Chicken Salad
8-oz boneless, skinless chicken breast
1 stalk celery, diced
2 greens onion, chopped
1/4 cup sliced almonds
1/2 cup nonfat plain Greek yogurt
1 tsp Dijon mustard
Freshly cracked black pepper
Heat oven to 350°. Season chicken with pepper and place in a baking dish. Cover with foil and bake 30-45 min or until chicken reaches an internal temperature of 165°. Remove from oven and let cool.
Chop chicken into small pieces and add to a large bowl with celery, onion, and almonds. Add yogurt, mustard, and pepper to taste. Stir to combine.
Store in an airtight container in the refrigerator. Serves 4
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