1.5poundsboneless skinless chicken breasts, cooked and diced or shredded(3 to 4 cups)
½cupdiced celery (1 to 2 stalks)
1cupplain Greek yogurt
¼cupmayonnaise (I like the kind made with olive oil)
¼cupminced fresh dill
2tablespoonsminced green onion(about 1 green onion)
1teaspoonapple cider vinegar
½teaspoonkosher salt, or to taste
¼teaspooncoarse ground black pepper, or to taste
Bread, wraps, or croissants for serving, if desired
In a large bowl, combine cooked chicken and 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.
Stir dressing into chicken and celery until everything is coated evenly.
Serve immediately with bread, wraps, or croissants or store in a covered container in the fridge for 3 to 4 days (see note).
The dressing will separate slightly when stored in the fridge (especially if you use nonfat yogurt). Stir well to combine all ingredients before serving.
Love lemon? 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 information does not include croissant, bread, or wrap.