Sear and shred the chicken

• Season the chicken breast with the daily blend.
• Sear it in a hot pan until perfectly cooked through.
• Shred the chicken with tongs or two forks.

Prep the vegetables

• Dice the cucumbers.
• Julienne the red onion.
• Add the corn kernels.

Make the creamy dressing

• In a bowl, combine the non-fat Greek yogurt, light mayo, mustard and minced garlic.
• Add salt and pepper to taste, the lemon juice and a drizzle of honey.
• Add a touch of MSG if using.
• Whisk until smooth and add a splash of water if too thick.

Assemble and serve

• Combine the cucumber, red onion, corn and shredded chicken in a bowl.
• Pour the creamy dressing over and toss well.
• Fold in the chopped dill if using.
• Serve on a homemade tostada.