@mallorythedietitian: recipe below ⬇️ it’s actually so good 🤤 Chicken Salad with Peas…an easy high-protein lunch with shredded chicken, green peas, fresh herbs, lemon juice, and a creamy yogurt-based Dijon dressing. It’s great for meal prep. Full recipe below or grab it here: https://mallorythedietitian.com/chicken-salad-with-peas/ ~For 4 servings ~ • 4 cups shredded cooked chicken (if you don’t have cooked chicken, it’ll be about 1½ lbs raw chicken breast you’ll need to cook) • 2 cups green peas • ¼ cup fresh dill • ¼ cup fresh mint • ½ cup feta cheese • ½ cup red onion, diced • 2 tablespoon capers (optional) Dressing Ingredients • 1 cup skyr or Greek yogurt (I use Siggi’s skyr) • 1-2 tablespoon Dijon mustard • 1-2 small lemons, juiced (start with 1 lemon or 2-3 tablespoon juice and add more to taste) • 1 teaspoon kosher salt (more to taste) • ½ teaspoon garlic powder •½ teaspoon black pepper DIRECTIONS • If you have cooked chicken, skip this step. If you need to cook the chicken, preheat the oven to 400℉ (200°C). Line a small baking sheet with parchment paper. Coat the chicken in olive oil and season with salt and black pepper. Bake in the preheated oven for 25 minutes or until internal temperature reaches 165℉ (75°C). Let the chicken cool and shred. • While the chicken is baking, chop the red onion, fresh herbs, and capers. Add the dressing ingredients including the yogurt, Dijon, lemon, and seasonings to a large bowl and whisk to combine. • Add the other ingredients to the bowl and mix so everything is well coated by the dressing. Give it a taste and add more salt as needed. • Hint: I like to shred my chicken by pulsing it in a food processor. NUTRITION (per 1.5 cup servings, makes 4 servings total) • 345 calories, 19g carb, 6g fiber, 35g protein, 15g fat  STORAGE • Store in an airtight container in the refrigerator for up to 3-4 days Follow @mallorythedietitian for more healthy recipes Celebrate the small wins!

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Thursday 08 October 2026 21:51:34 GMT