Yogurt Chicken Salad

This week at work, I decided to dress up the lunch plans with a healthy take on chicken salad. It's very simple to make and super tasty. Here's the recipe.

1/8 cup olive oil
1 clove garlic, chopped finely
juice of 1/2 a lemon
1 teaspoon rice vinegar (or white wine vinegar - I just really like rice vinegar)
salt and pepper to taste
1 1/4 cup plain yogurt (Greek works great as well)
chopped dill and chives to taste
1 can of chicken (or use left over chicken from previous meal)
1/2 red bell pepper, chopped
1/4 red onion, chopped
1-2 pieces of celery, chopped
1 teaspoon curry powder (or to taste)

Mix together, serve cold on salad or bread. This is wonderful over a bed of lettuce or between two pieces of toast. To insure gluten-free option, use GF bread as pictured above. Note that this recipe is best served on the day of making it. The onion can steal the show after a few days in the fridge. Enjoy! ♥, mK