Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Minutes to Prepare: 15
Minutes to Cook: 10
Number of Servings: 4
13 ounces cooked, diced chicken* 3 celery ribs, thoroughly chopped (about 1/2 cups) 1 cup jicama, peeled and finely diced .5 cup onion, diced .25 teaspoon black pepper 1/8 teaspoon salt 1/2 glass fat-free Greek yogurt Juices of 1/2 lemon *I recommend using poached chicken breast, as grilled chicken provides an inclination to dry.
Blend all ingredients in a new large mixing bowl, deal with and chill for 35 minutes. Refrigerate for upwards to four days. Dinner: Makes 6 cups, .5 cups per serving