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Dill Chicken Salad

A refreshing and creamy chicken salad with bright flavors, perfect for summer picnics and quick dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked chicken breast shredded
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon lemon juice
  • 1/2 cup celery diced
  • 1/4 cup red onion finely chopped
  • Salt and pepper to taste

Equipment

  • Medium saucepan
  • Mixing bowl
  • Knife and cutting board
  • Whisk
  • Measuring cups and spoons

Method
 

  1. If you haven't cooked chicken yet, start by boiling or baking it until fully cooked.
  2. Once cooked, let it cool slightly before shredding with two forks.
  3. In a mixing bowl, combine the Greek yogurt, mayonnaise, lemon juice, and fresh dill.
  4. Stir in the diced celery and red onion into the dressing.
  5. Add the shredded chicken to the mixing bowl and gently fold it into the dressing.
  6. Sprinkle salt and pepper to taste, then mix again.
  7. Refrigerate the salad for at least 15 minutes before serving.
  8. Serve the salad in bowls or on a bed of greens.

Notes

Serve on its own, in a sandwich, or with crackers for a delightful meal.