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Greek Yogurt Chicken Salad Stuffed Peppers


Greek Yogurt Chicken Salad Stuffed Peppers

By: Erin McDowell


 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




















































DIRECTIONS
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.





































NUTRITION



















































































116 calories
3g fat
16g carbs
7g protein
10g sugars

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