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Greek Yogurt Stuffed Peppers

⅔ cup Greek yogurt

Kosher salt and freshly ground black pepper

⅓ cup chopped fresh parsley

1tbsp chives

Meat from 1 grilled chicken, cubed

4 stalks celery, sliced

1 bunch scallions, sliced and divided

1 pint cherry tomatoes, quartered and divided

½ English cucumber, diced

3 bell peppers, halved and seeds removed

1. In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season to taste with salt and pepper. Stir in the parsley.

2. Add the chicken, celery and three-quarters each of the scallions, tomatoes and cucumbers. Stir well to combine.

3. Divide the chicken salad among the bell pepper boats; garnish with the remaining scallions, tomatoes and cucumbers.

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