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Greek Yogurt Chicken Salad Stuffed Peppers

Erin McDowell
  • 30 minutes
  • Serves 6

INGREDIENTS

1

Meat from 1 rotisserie chicken

3

Bell peppers

4

stalks Celery

1 pint

Cherry tomatoes

1/2

English cucumber

1 cup

Parsley, fresh

1

bunch Scallions

2 tbsp

Dijon mustard

1

Kosher salt and freshly ground black pepper

2 tbsp

Rice vinegar, seasoned

1 cup

Greek yogurt