By: Erin McDowell
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
Comments
Post a Comment