Greek Yogurt Chicken Salad Stuffed Peppers

on November 14, 2018


  • ⅔ cup 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
  • 1-pint cherry tomatoes, quartered and divided
  • ½ English cucumber, diced
  • 3 bell peppers, halved and seeds removed


  1. In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season with salt and pepper. Stir in the parsley.
  2. Add the chicken, celery, and three-quarters each of the scallions, tomatoes and cucumbers. Stir well to combine.
  3. Divide the chicken salad among the bell pepper boats.
  4. Garnish with the remaining scallions, tomatoes and cucumbers.

Nutrition per serving:

116 calories, 3g fat, 7g protein, 16g carbs

Derived from:

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