Lightened Up Chicken Salad with Lettuce Cups AHP1064

1 - (about 1 lb) Package(s) of Two Chicken Breasts
2 - Stalk(s) Celery
1 - Medium Shallot
1 - 1/4 cup(s) 0 % Plain Greek Yogurt
2 - 1 tbsp(s) Mayonnaise
1 - Head(s) Butterhead Lettuce

This recipe is best prepared in advance and served chilled.

Add the chicken to a pot and cover with water. Add 1/2 a veggie stock cube. Bring to a boil and cover. Cook 12 to 15 minutes. Remove from the liquid and let cool.

Shred with a fork.

Whisk 2 tbsp Mayonnaise and 1/4 cup greek yogurt. Season with a pinch of celtic salt and black pepper.

Mince the celery and shallot and add to a bowl.

Toss in the chicken and stir together, taste, adjust seasonings and refrigerate until ready to serve!