Dill Chicken Salad - healthy and easy!
Dill chicken salad is healthy and easy to make. It's great on a croissant, a wrap, a salad, or on its own.
Servings: 6
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cooked and diced or shredded (4 cups)
- ½ cup diced celery (2 stalks)
- 1 cup plain Greek yogurt
- ¼ cup mayonnaise (I like the kind made with olive oil)
- ¼ cup minced fresh dill (or 1 tablespoon dried dill)
- 2 tablespoons minced green onion (about 1 green onion)
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon coarse ground black pepper, or to taste
- bread, wraps, or croissants for serving, if desired
Instructions
- In a large bowl, combine cooked chicken and celery.1.5 pounds boneless skinless chicken breasts, cooked and diced or shredded, ½ cup diced celery
- In a small bowl or large measuring cup, combine yogurt, mayonnaise, dill, green onion, dijon mustard, apple cider vinegar, salt and pepper. Taste and season with more salt and pepper if desired.1 cup plain Greek yogurt, ¼ cup mayonnaise, ¼ cup minced fresh dill, 2 tablespoons minced green onion, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, ½ teaspoon kosher salt, or to taste, ¼ teaspoon coarse ground black pepper, or to taste
- Stir dressing into chicken and celery until everything is coated evenly.
- Serve immediately with bread, wraps, or croissants or refrigerate until ready to serve.
Video
Notes
- Cooked chicken: I try to keep cooked chicken in my fridge or freezer for recipes like this. Buy a large family pack of chicken and cook it all up at once, using your Instant Pot, air fryer, stovetop, or oven (refer to the post above for links). It keeps well in the freezer for up to 4 months.
- Storage: Refrigerate in a covered container for 3 to 4 days. The dressing may separate slightly when stored in the fridge (especially if you use nonfat yogurt). Stir well to combine all ingredients before serving.
- Lemon variation: If you prefer, replace the cider vinegar with fresh lemon juice and add 2 teaspoons finely grated lemon zest to the dressing. It tastes great with the dill and adds a great fresh bright flavor to this chicken salad.
Nutrition
Serving: 0.75cup chicken salad | Calories: 218kcal | Carbohydrates: 2g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 432mg | Potassium: 516mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
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