8 ounces boneless chicken breast cut into equal strips
1 cup Greek yogurt
3 cups low sodium chicken stock
1/4 cup celery, diced
2 tablespoons scallions, minced
1 tablespoon thyme, chopped
1 tablespoon chives, minced
1/2 lemon, zested
1 tablespoon fresh lemon juice
Salt and pepper, to taste
1. Simmer the chicken meat with the stock until 3/4 of the way cooked.
Remove from heat and let cool. When the chicken is cool around room temperature remove from liquid and cut into small dice (reserve liquid for later).
2. Mix the herbs, lemon zest and juice with the yogurt. Add about 1 tablespoon of the cooking liquid to loosen the yogurt if it’s too thick.
3. Add the cooled chicken and celery and season with salt and pepper to taste let chill before serving.
Posted on AllTopChef.com