• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 large ripe avocado, diced
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 1/4 cup chopped fresh cilantro or parsley
• Optional: mixed greens for serving

1. Cook the Chicken:
◦ Season the chicken breasts with salt and pepper.
◦ Heat the olive oil in a skillet over medium-high heat.
◦ Cook the chicken breasts for about 5-6 minutes on each side, or until fully cooked and no longer pink inside.
◦ Remove from heat and let them cool. Once cooled, dice the chicken into bite-sized pieces

2. Prepare the Dressing:
◦ In a medium bowl, combine the Greek yogurt, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

3. Assemble the Salad:
◦ In a large bowl, combine the diced chicken, avocado, red onion, celery, and cilantro or parsley.
◦ Pour the Greek yogurt dressing over the salad and gently toss to combine, ensuring all the ingredients are evenly coated with the dressing.

4. Serve:
◦ Serve the chicken and avocado Greek yogurt salad on its own or over a bed of mixed greens, if desired.

    •    Calories: Approximately 300 kcal
    •    Protein: 25g
    •    Carbohydrates: 10g
    •    Cholesterol: 65mg
    •    Sodium: 300mg
    •    Fiber: 4g