News & Recipes
Greek Yogurt Chicken Salad Stuffed Peppers
Prep and Cook Time : 30 minutes
Servings : 6
Ingredients
- ⅔ cup Athina Original 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
- 340g cherry tomatoes, quartered and divided
- ½ English cucumber, diced
- 3 bell peppers, halved and seeds removed
Method
- In a medium bowl, whisk together Athina Original Greek Yogurt, mustard and rice vinegar; season to taste with salt and pepper. Stir in the parsley.
- Add the chicken, celery and three-quarters each of the scallions, tomatoes and cucumbers. Stir well to combine.
- Divide the chicken salad among the bell pepper boats; garnish with the remaining scallions, tomatoes and cucumbers.
