Ever feel like you’re stuck in a lunch rut? Greek yogurt chicken salad stuffed peppers to the rescue. The lightened-up chicken salad still has all the creamy, tangy flavor you crave—minus the heaviness of mayo. Plus, the recipe makes a giant batch, so you can use the leftovers all week long.
For ultimate ease, start with a store-bought rotisserie chicken. Otherwise, cook a few bone-in, skin-on chicken breasts, thighs or a mixture using your preferred method—we like oven roasting. Serving the salad in bell pepper boats makes it ultra kid-friendly, but it’s totally optional. (Hey, sandwiches are tasty too.)
Avocado Chicken Salad
Ingredients
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 to taste 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; garnish with the remaining scallions, tomatoes and cucumbers.