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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 5 |
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This came from Thinner Times. I have not tried this, just posting for safe keeping. Ingredients:
3 large boneless skinless chicken breasts |
16 ounces greek yogurt |
2 ounces ranch dip (2 packets) |
1 cup minced celery |
1 cup minced red onion |
1 tablespoon garlic powder |
salt |
pepper |
Directions:
1. Season chicken breasts with salt and pepper and/or other seasonings you may like (I use Mrs. Dash). Bake chicken covered at 300 for 1 hour. Once cooked allow chicken to cool fully, about 2 hours in fridge.
2. Mix the greek yogurt with the 2 ranch packets and garlic powder along with a sprinkle of salt and pepper to taste.
3. Using either your hands or a knife chop or shred chicken into tiny pieces. In large bowl mix cut up chicken, greek yogurt mixture, celery and onions and mix well.
4. Refrigerate for a couple of hours to let the flavors release.
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