|10 min||0 min||10 min||2|
|2 cup shredded||Chicken, cooked (leftover from meal prep. Leave crispy skin on)|
|1 tbsp||Greek yogurt, plain, 5% M.F., Liberte|
|1 tsp||Dijon mustard|
|1 tbsp||Hot sauce (depending on how hot you like it.)|
|1 dash||Black pepper (to taste)|
|1 small||Carrots (diced)|
|2 large stalk(s)||Celery (diced)|
|1/2 medium pepper(s)||Red bell pepper (diced)|
|2 stalk(s)||Green onion, scallion, ramp (diced)|
|2 1/2 cup||Lettuce, romaine (sliced)|
|1 tbsp||Extra virgin olive oil|
|1 tsp||Apple cider vinegar|
|1 pinch||Sea salt|
1. In a mixing bowl combine sliced chicken (left overs, or rotisserie chicken prepared from grocery store), carrots, green onion, celery and red pepper.
2. Add yogurt, hot sauce , mustard and black pepper. Mix to combine and spoon onto plate.
3. Slice the lettuce and dress with olive oil, salt and apple cider vinegar. Mix to combine and add to plate.