Yield: Serves 4 | Prep Time: 15 minutes | Cook Time: N/A
Deli salads are some of the sneakiest foods. You think they must be healthy for you because they have “salad” in the title, but you conveniently forget to take all the mayonnaise into account. For this recipe, I’ve substituted Greek yogurt for the mayo, and you can’t even tell the difference (except maybe in your waistline!).
INGREDIENTS
2 boneless skinless chicken breasts, cooked and cut into bite-size pieces
1 cup diced celery
½ cup finely diced red onion
½ cup cherry tomatoes, cut in half
½ cup plain Greek yogurt
1 avocado, mashed
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon lime juice
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon kosher salt
¼ teaspoon smoked paprika
4 red or yellow bell peppers, tops cut off and insides scooped and cleaned out
Fresh parsley, for garnish
DIRECTIONS
1. In a large bowl, combine the chicken, celery, onion, and tomatoes.
2. In a small bowl, mix together the yogurt, avocado, cilantro, olive oil, lime juice, garlic powder, cumin, salt, and paprika.
3. Combine the dressing with the chicken mixture.
4. Scoop one-quarter of the chicken salad mixture into each bell pepper. Top with parsley. Serve.
NOTES
To cook the chicken, place the breasts on a baking sheet and bake at 350ºF for 30 minutes.