- Servings: 5-8
|1 lb||Boneless Chicken Thigh Meat|
|1-2 Tbsp||Greek Yogurt|
|3 tsp||Olive Oil|
|1½ Tbsp||Minced Red Onion|
|1½ Tbsp||Minced Celery|
|Salt & Pepper, to taste|
|dash||Red Pepper, or to taste|
|Garnish With Mashed Walnuts &|
Boil chicken meat in water with peeled garlic cloves, salt and pepper for 45 minutes. Place chicken and garlic in a large bowl and let stand until cool, 20-30 minutes. Using hands, shred chicken until stringy and a little lumpy.
Using a spatula, fold in yogurt and olive oil until blended. Gently fold in red onion and celery. Add salt, pepper and red pepper to taste. Refrigerate until serving, preferably overnight. Serve sprinkled with mashed walnuts, with lettuce on 2 slices of whole grain bread.