Ingredients
- 2 cups cooked chicken breast chopped
- 1.5 cups navy beans rinsed, drained
- ¾ cup Greek yogurt fat-free
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 2 stalks celery diced
- ¼ cup red onion diced
- 1 carrot grated
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Prep the mix ins. Finely dice the celery and red onion, shred or finely dice the carrot, and chop or shred the cooked chicken. Drain and rinse the navy beans.2 cups cooked chicken breast, 1.5 cups navy beans, 2 stalks celery, 1/4 cup red onion, 1 carrot
- Whisk the dressing. In a large bowl, whisk together the Greek yogurt, Dijon mustard, red wine vinegar, honey, salt, garlic powder, and black pepper until smooth.3/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, 2 teaspoons honey, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper
- Add everything else. Add the chicken, navy beans, celery, red onion, and carrot to the bowl.
- Stir and taste. Stir until everything is evenly coated in the dressing. Taste and adjust the salt and pepper if needed.
- Chill if you can. It is ready to eat right away, but 30 minutes in the fridge lets the flavors meld and makes it even better.
Nutrition
Calories: 262kcal | Carbohydrates: 26g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 61mg | Sodium: 425mg | Potassium: 628mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2657IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 3mg