Ingredients
Scale
- 3 cups frozen green peas, thawed and well drained
- 8 ounces cooked boneless skinless chicken breast, diced
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- 1 cup diced cucumber
- 3/4 cup finely shredded red cabbage
- 2 tablespoons chopped fresh dill
- 2 scallions, thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon fine salt, plus more to taste
Instructions
- Thaw the peas completely, drain well, and pat dry if they still look wet.
- Whisk the Greek yogurt, Parmesan, Dijon mustard, lemon juice, olive oil, black pepper, and salt in a large bowl until smooth.
- Add the peas, cooked chicken, cucumber, red cabbage, dill, and scallions. Toss until evenly coated.
- Divide between two wide-mouth mason jars or meal-prep containers. Close and refrigerate, or serve immediately.
- Before eating, shake the jar or stir the salad. Taste and add extra lemon, black pepper, or salt only if needed.
Notes
- Nutrition is estimated using cooked skinless chicken breast, nonfat Greek yogurt, frozen green peas, Parmesan, and the measured vegetables and dressing.
- Drain thawed peas thoroughly so the dressing stays thick.
- If you are not accustomed to higher-fiber meals, reduce the peas and increase the cucumber or cabbage.
- Keep refrigerated because the recipe contains cooked chicken and dairy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: High Protein