This healthy chicken salad recipe is a delicious and healthier twist on the classic chicken salad recipe. Mix up a batch of this no-mayo chicken salad for a tasty sandwich, or put it in ripe avocado halves for a gluten-free option.
Add all the remaining ingredients together and mix to combine.
½ cup celery, 1 green onion, 2 tbsp dill relish, 5 tbsp plain Greek yogurt, 3/4 tsp dried dill, 1/2 tsp dried chives, Salt and pepper to taste
Cover and refrigerate for at least 5 hours prior to serving for best results.
Notes
In a pinch, throw chicken breasts in an Instant Pot cover with water, and cook it on manual for 6 minutes. Then do a 10-minute natural release, then a quick release, and then shred. Store in an air-tight container in the fridge for up to 4 days.