Greek Yogurt Chicken Salad Stuffed Peppers

Serves 6


  • In a medium bowl, whisk together the Greek yogurt, mustard, and rice vinegar; season to taste 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.

Leave a comment

Please note, comments must be approved before they are published