Time: 15 mins
Servings: 4
Ingredients:
- 113g Plain Low Fat Yogurt
- 22ml Lemon Juice
- 2g Fresh Dill
- 3g Sea Salt (to taste)
- 149g Cherry Tomatoes (halved)
- 1 Cucumber (medium, chopped)
- 100g Cheddar Cheese (shredded)
- 454g Chicken Breast, Cooked (chopped or shredded)
- 149g Sweet Corn
- 1/4 head Green Lettuce (chopped)
Directions:
- In a bowl, whisk together the yogurt, lemon juice, dill, and salt.
- Divide the dressing evenly into jars. Top with equal amounts of tomatoes, cucumber, cheese, chicken, corn, and lettuce. When ready to eat, shake well and dump into a bowl. Enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
Serving size:
16oz (473 ml) mason jars were used for this recipe. One serving is one
mason jar.
Dairy-free:
Use vegan cheese instead of cheddar cheese or omit completely. Use
coconut yogurt or vegan ranch dressing instead of yogurt, adjusting the lemon
juice and salt accordingly.
Make it Vegan:
Use chickpeas, black beans, tofu, or tempeh instead of chicken.
Additional toppings:
Minced garlic, fresh herbs, green onion, avocado, bell peppers,
and/or mushrooms.
Nutritional Info:
Amount per serving
Calories – 350
Fat – 13g
Carbs – 15g
Fiber – 2g
Sugar – 5g
Protein – 45g
