Cool and Crunchy Chicken Salad
Chicken Breasts (shredded)
Plain nonfat Greek yogurt
Juice from Lemon
Red Apple (chopped)
Bake chicken at 400 degrees F. for about 20-25 minutes and allow to cool.
Once cooled, shred chicken with a fork.
In a bowl, mix together yogurt, dijon mustard, lemon juice, apple, chopped celery, sea salt, and pepper.
Stir in shredded chicken, coating well.