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.
Makes: 6 servings || Takes: 30 Minutes
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
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.