Ingredients:

  • 3 cups (450g) cooked chicken breast, diced or shredded
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) apple cider vinegar
  • 2 cloves (6g) garlic, minced finely
  • 2 tbsp (8g) fresh dill, chopped
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (6g) fresh chives, snipped
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 2 tbsp (30g) capers, drained
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Dice the cooked chicken breast into 1/2 inch cubes. Place the chicken in a large mixing bowl and toss with sea salt and black pepper. Note: Seasoning the meat directly ensures the flavor is inside the chicken, not just in the sauce.
  2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, and minced garlic.
  3. Stir in the chopped dill, parsley, and chives.
  4. Whisk in the olive oil until the dressing looks velvety and smooth. Note: This is a basic emulsion that helps the sauce cling to the chicken.
  5. Pour the herb dressing over the seasoned chicken.
  6. Add the diced celery, red onion, and capers.
  7. Gently fold the mixture together using a rubber spatula until every piece of chicken is evenly coated.
  8. Cover the bowl with plastic wrap or a lid.
  9. Refrigerate for 30 minutes to allow the flavors to meld. Note: This is the most important step; the herbs need time to infuse into the yogurt.