Stuffed Peppers with Greek Yogurt Chicken Salad

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A bright and flavourful dish which is ideal for a quick lunch. Creaminess mixed with the fresh taste of the vegetables makes for a well balanced and tasty meal.

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Makes: 6 servings || Takes: 30 Minutes

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Ingredients

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

⅔ cup Greek yogurt

2 tablespoons Dijon mustard

2 tablespoons seasoned rice vinegar

Kosher salt and freshly ground black pepper[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]

Instructions

In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season with salt and pepper. Stir in the parsley.

Add the chicken, celery, and three-quarters each of the scallions, tomatoes and cucumbers. Stir well to combine.

Divide the chicken salad among the bell pepper boats.

Garnish with the remaining scallions, tomatoes and cucumbers.

Source: purewow.com[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”stretch_row_content” css=”.vc_custom_1531152059323{padding-right: 15% !important;padding-left: 15% !important;background: #5bc9b2 url(https://www.porterandcharles.ca/wp-content/uploads/lunares.png?id=1263) !important;}”][vc_column][vc_basic_grid post_type=”post” max_items=”-1″ style=”pagination” element_width=”3″ item=”1525″ grid_id=”vc_gid:1534859400436-935af402-d8e9-9″ taxonomies=”38″][/vc_column][/vc_row]