Epic Chicken Salad

Protein-rich, poached organic chicken breast, creamy whole-milk yogurt, crisp celery, crunchy, toasted sunflower seeds, and sweet, chewy dates, this chicken salad is a nutritional powerhouse. It’s delicious, filling, and purposefully combined to balance your blood sugar so you don’t feel that post-lunch slump.

Ingredients

4oz cooked chicken, shredded

1/2 cup whole milk plain yogurt*

2 ribs celery, chopped

2 pitted dried dates, chopped

1/4 c toasted sunflower seeds**

1tsp dijon mustard

splash apple cider vinegar

salt and pepper to taste

2 slices toasted sourdough

Combine chicken, yogurt, celery, dijon, and apple cider vinegar in small bowl. Lightly toast sunflower seeds on stove until golden (watch carefully they burn quickly). Stir in sunflower seeds and chopped dates. Add salt and pepper to taste. Serve on toasted sourdough.

*I used regular (not greek) yogurt because the chicken is already high in protein, but you could use either, just make sure it is whole milk (looking to add some healthy fats)

**swap sunflower seeds for any other nut or seed (walnuts, almonds or pumpkin seeds would be great)