Yield: 4 servings
Creamy Dill Chicken Salad
This Creamy Dill Chicken Salad is a twist on an old favorite with tons of room for variations and additions - the perfect dish for potlucks and picnics!
Prep Time
5 minutes
Additional Time
1 hour
Total Time
1 hour 5 minutes
Ingredients
- 3 cups cooked and chopped or shredded chicken (leftover, rotisserie or canned work great)
- 1/3 cup diced celery
- 1/2 cup fat-free plain Greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice (or white vinegar)
- 2 tablespoons fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Using a medium-size mixing bowl, combine everything and stir until well combined. Cover bowl and refrigerate at least 1 hour.
- To make sandwiches, spoon chicken salad on bread (or croissants) and top with lettuce, tomato, and dill pickle. Or serve on crackers, in a wrap, or on a bed of lettuce with a fork.
- Leftovers will keep for several days in an airtight container in the refrigerator. Enjoy!