Zero-Point Chicken Salad

Prep the Chicken: Ensure your shredded chicken breast is fully cooled before starting. Warm chicken will make the yogurt dressing too runny.
Mix the Creamy Dressing: In a large mixing bowl, whisk together the fat-free plain Greek yogurt, Dijon mustard, garlic powder, dried herbs, salt, and pepper until completely smooth.
Combine: Toss in the diced celery and green onions. Add the shredded chicken breast to the bowl.
Fold and Coat: Gently fold everything together until the chicken is completely and evenly coated in the herbed yogurt dressing.
Taste and Adjust: Give it a quick taste and add an extra pinch of salt, pepper, or a splash of lemon juice if you like a little extra brightness!

Page Title: Storage, Serving Ideas, and Variations

If you want to duplicate my exact setup from 5685rbf5474.jpg, here is how to handle your storage:

Portion Immediately: Divide the chicken salad evenly into clear, airtight meal prep containers right after mixing.
Shelf Life: Keep it sealed in the refrigerator. It stays perfectly fresh, crisp, and delicious for up to 4 to 5 days.
Pro-Tip: If the salad releases a little liquid after sitting in the fridge for a couple of days, don’t worry! That’s just the natural separation of Greek yogurt. Just give it a quick stir before eating, and it will be as creamy as day one.

While it’s incredible straight out of the container with a fork, you can also try these zero-point or low-point serving vehicles:

Lettuce Boats: Scoop it into large Romaine or butter lettuce leaves for a crunchy, zero-point wrap.
Bell Pepper Boats: Scoop it inside halved mini sweet peppers or large bell peppers.
Cucumber Slices: Use thick cucumber rounds as dipping chips.