Ingredients:

  • 4 cups shredded rotisserie chicken (approx. 600g), skin and bones removed
  • 1/2 cup plain Greek yogurt (120g)
  • 1/4 cup light mayonnaise (60g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tsp Dijon mustard (5ml)
  • 1/2 tsp garlic powder (3g)
  • 1/4 tsp salt (1.5g)
  • 1/4 tsp cracked black pepper (1.5g)
  • 6 cups mixed spring greens or baby spinach (140g)
  • 1 cup celery, finely diced (130g)
  • 1/2 cup red onion, minced (75g)
  • 1/2 cup fresh parsley, chopped (75g)
  • 1/4 cup toasted sunflower seeds or slivered almonds (30g)

Instructions:

  1. Shred the rotisserie chicken while slightly warm, ensuring all cartilage and skin are discarded, then let it cool to room temperature.
  2. In a small bowl, whisk together the Greek yogurt, light mayo, lemon juice, mustard, garlic powder, salt, and pepper until smooth and glossy.
  3. Combine the shredded chicken, diced celery, red onion, and parsley in a large bowl. Pour the dressing over the top and fold gently with a spatula until evenly coated.
  4. Divide the mixed greens into six bowls. Scoop a generous portion of the chicken salad into the center of the greens and top with toasted seeds or almonds.