Honey-Mustard Chicken Salad
Whisk yogurt, mustard, parsley, honey, lemon zest, lemon juice, salt and pepper in a medium bowl. Add chicken and toss to coat.Advertisement
To serve, divide lettuce among 4 plates. Top with the chicken mixture and sprinkle with almonds.
To make ahead: Prepare through Step 1 and refrigerate for up to 2 days.
1 fat, 1 lean protein, 1/2 other carbohydrate, 1/2 vegetable