Greek Yogurt Chicken Salad Stuffed Peppers Recipe

Photo: Liz Andrew/Styling: Erin McDowell

Ever feel like you’re stuck in a lunch rut? Greek yogurt chicken salad stuffed peppers to the rescue. The lightened-up version still has all the creamy, tangy flavor you crave—minus the heaviness of mayo. Plus, the recipe makes a giant batch, so you can use the leftovers all week long.

“The recipe calls for the meat from a rotisserie chicken,” recipe tester and former senior food editor Katherine Gillen explains, “but since chicken sizes can vary, I would aim for about 3 cups of cubed chicken—whether you use a rotisserie chicken or cook it yourself.”

Serving the salad in bell pepper boats makes it ultra kid-friendly, but it’s totally optional. (Hey, sandwiches are tasty too.)

Avocado Chicken Salad Recipe

400 calories

10g fat

17g carbs

60g protein

10g sugars

? cup Greek yogurt

2 tablespoons Dijon mustard

2 tablespoons seasoned rice vinegar

Kosher salt and freshly ground black pepper

? 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

? 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 to taste 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; garnish with the remaining scallions, tomatoes and cucumbers.