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Ever feel like you’re stuck in a lunch rut? Greek yogurt chicken salad stuffed peppers to the rescue. Lightened-up chicken salad still has all the creamy, tangy flavor you crave—minus the whopping dollop of mayo. Plus, the recipe makes a giant batch, so you can use the leftovers all week long.
Ingredients:
6 servings ⅔ cup Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons seasoned rice vinegar
Kosher salt and freshly ground black pepper
⅓ cup chopped fresh parsley
Meat from 1 rotisserie chicken, cubed
4 stalks celery, sliced
1 bunch scallions, sliced and divided
1 pint cherry tomatoes, quartered and divided
½ English cucumber, diced
3 bell peppers, halved and seeds removed
Instructions:
1. In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season with salt and pepper.
Stir in the parsley.
2. Add the chicken, celery, and three-quarters each of the scallions, tomatoes and cucumbers. Stir well to combine.
3.
Divide the chicken salad among the bell pepper boats.
4. Garnish with the remaining scallions, tomatoes and cucumbers.
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