Turn your leftover roast chicken into a delicious dinner. Learn how to create a high-protein chicken salad with a creamy yogurt sauce.
Ingredients
- 1/2 lb Leftover roast chicken shredded.
- 2 cups 2 cups assorted tender sprouts or mixed greens.
- 12 Walnuts crushed and a tablespoon of sunflower seeds.
- 1 oz Crumbled blue cheese
- 12 Cherry tomatoes halved
Dressing:
- 1/2 cup Greek yogurt
- 1 tbsp Dijon mustard
- Lemon juice 1/2 lemon
- 1 pinch Salt
- 1 pinch White pepper
Instructions
In a large bowl, toss the greens with the shredded chicken and tomatoes.
In a small ramekin, whisk the yogurt, mustard, lemon juice, and spices until smooth.
Drizzle the dressing over the salad and toss gently to coat.
Top with the walnuts, sunflower seeds, and crumbled cheese right before serving to maintain the crunch.
Nutrition
Calories378 kcal
Carbohydrates10 g
Protein40 g
Fat20 g
Saturated fat6 g
Cholesterol98 mg
Sodium390 mg
Potassium722 mg
Fiber2 g
Sugar5 g
Vitamin A1118 IU
Vitamin C33 %
Calcium177 %
Iron3 mg
