• To prep

    8 min
  • Level

  • Servings

  • 1 lb cubed chicken
  • 3 tablespoons nonfat plain greek yogurt
  • ½ cup diced celery
  • ¼ teaspoon salt
  • 1/8 teaspoon garlic powder
  • Pinch of black pepper
  • Romaine head


    1. Place chicken, yogurt, and spices in a bowl and mix well. Add celery and mix again. Set aside.
    2. Pull individual leaves of romaine from the head, keeping the leaves as whole as possible. Set aside.
    3. Measure out your portion of protein in ounces, going slightly above to account for the celery.
    4. Place chicken salad mixture in romaine leaves. Serve immediately.


    • Weigh out your serving size of protein.
    If there is leftover chicken salad, place in an airtight container and store in the fridge. If your meal calls for a protein fat, add your serving of slivered almonds to chicken salad. You can also serve it wrapped in whole-wheat tortillas.