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Simmer chicken breast for 15 minutes or until internal temperature reaches 165 degrees
Shred the cooked chicken breast
Chop celery into bite-sized pieces
Chop carrot into bite-sized pieces
Mince red onion
In a bowl, combine non fat greek yogurt, grated parmesan, dijon mustard, garlic powder, lemon juice, chopped parsley, salt and pepper to make the caesar sauce
In a large bowl, combine shredded chicken, celery, carrot, and red onion
Add a nice squeeze of lemon juice and season with salt and pepper
Pour the caesar sauce over the salad and mix well
Divide into 2 large servings