Chicken Salad With Greek Yogurt and Dill
Chicken Salad With Greek Yogurt and Dill is a delicious and healthier twist on the classic chicken salad recipe. Mix up a batch for a tasty sandwich or put it in ripe avocado halves for a gluten-free option.
There is a little local cafe a few towns over that sells the most amazing Chicken Salad With Greek Yogurt and Dill. Dill is like crack to me and I’m not sure I quite understand people who don’t like it. What is not to like people? Dill is gold! I love it on fish, in this Chicken Salad With Greek Yogurt and Dill, but most importantly, I love it on scrambled eggs. OMG, the eggs people.
I’ll stop lecturing you about your appalling lack of dill love. Back to the sandwich. This Chicken Salad With Greek Yogurt and Dill is everything you want in a sandwich. It’s hearty while also being light, it is chock-full of flavor, and at the cafe it is served on fresh homemade honey wheat bread (try making your own Simple Whole Wheat Sandwich Bread at home).
Most importantly, the cafe also sells raspberry and white chocolate homemade croissants. Daaaamn Gina!
Is Chicken Salad Good for You?
Such a good question my friends; I’m glad you asked. A traditional chicken salad that has mayo in it is probably not the best option for a light and healthy lunch. But this chicken salad with Greek yogurt is going to rock your tastebuds all without the added extra fat of mayo. And you know how I feel about mayo. No Bueno.
The best part of this chicken salad is that you can and should use leftover chicken. Maybe you roasted a chicken for dinner, grilled up a few chicken breast, or even picked up a rotisserie chicken at the grocery store. All of those are amazing and quick options to use up leftover chicken. When I’m in a pinch, I throw a chicken breast in my Instant Pot and cook it on manual for 22 minutes and then shred. What I’m trying to say is you have options m’kay?
And while you have the Instant Pot out, why not make some Easy Instant Pot Yogurt and take this chicken salad to the next freaking level? Just go ahead and give it a good scrub down after cooking that chicken breast in it, because, gross. I run a clean kitchen, my friends.
How to Make Chicken Salad With Greek Yogurt and Dill
Giving you instructions on how to make this chicken salad recipe is almost embarrassing. It’s so incredibly easy that it is almost not a recipe. But, I love sharing easy dishes with you, and this heads to the top of that super simple recipe list.
- Shred cooked chicken in a medium-sized mixing bowl. This is a delicious way to use leftover chicken.
- Slice the green onion, celery, and pickle.
- Add all the remaining ingredients and stir. That’s it my friends.
I’m sorry. I told you it wasn’t much of a recipe. At least you know I will never lie to you. So trust me when I say that this Chicken Salad With Greek Yogurt and Dill is incredibly delicious and you’re going to love it.
Making this recipe or others?
- 2 cups cooked chicken shredded
- ½ cup celery sliced thinly
- 1 green onion sliced
- 2 tbsp diced dill pickle or dill relish
- 5 tbsp plain Greek yogurt
- 3/4 tsp dried dill
- 1/2 tsp dried chives
- Salt and pepper to taste
- Shred chicken in a medium-sized bowl.
- Slice green onion and celery. Add to bowl.
- Add all the remaining ingredients together. That’s it!
Make this easy and use leftover roasted chicken, grilled chicken breast or even picked up a rotisserie chicken at the grocery store.
When I'm in a pinch, I throw a chicken breast in my Instant Pot and cook it on manual for 22 minutes and then shred. What I'm trying to say is you have options m'kay?
Store in an air-tight container in the fridge for up to a week.
Serve on crackers, a bed of lettuce, sandwich bread, rolls, or halve an avocado and place a scoop in each half.
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