Roasted Chicken Made Easy

  • By Jessica Cerra
  • Published Apr 14, 2014
  • Updated Apr 14, 2014 at 4:15 PM UTC
Photo: Jon Davis

Mediterranean Chicken Salad

1 roasted chicken, meat

¼ cup nonfat Greek yogurt
2 T light mayonnaise
2 tsp olive oil
1 tsp Dijon mustard
1 cup artichoke hearts,

½ cup sundried tomatoes, julienned
½ cup kalamata olives, halved
3 T walnuts, finely chopped
2 T parsley, finely chopped
¼ tsp pepper

Finely shred chicken with a fork. In a medium bowl, combine yogurt, mayonnaise, olive oil, mustard and pepper. Whisk until combined. Add the rest of the ingredients, including the chicken, and mix well. Serve in your favorite wrap, as a dip for crackers and veggies or on top of mixed greens with a light vinaigrette.

« Previous Next »

FILED UNDER: Nutrition / Recipes

Sign up for our free e-newsletter, SBR Report!

Subscribe to the FREE Triathlete newsletter