CookGo
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Dill Chicken Salad

Cost $12, save $8

Source: Recommended by CookGo

  • 20 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Nuts

    • 🌰 1/4 cup pecans

  • Herbs & Spices

    • 2 tablespoons fresh dill
    • 1 teaspoon white sugar

  • Dairy

    • 1/2 cup mayonnaise
    • 🥛 1/2 cup plain Greek yogurt

  • Vegetables

    • 1 stalk celery, minced

  • Poultry

    • 🍗 2 pounds cooked chicken breasts, shredded

  • Liquid

    • 1/4 cup chicken broth

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a baking sheet.

2

Toast in the preheated oven until nuts start to turn golden brown and become fragrant, about 10 minutes. Remove from oven to cool to room temperature, about 10 minutes; chop.

3

Whisk lemon juice, dill, sugar, mayonnaise, and Greek yogurt together in a large bowl until smooth. Stir in celery, pecans, and shredded chicken.

4

Stir in chicken broth as needed, 1 tablespoon at a time, until salad is your preferred texture. Season to taste with salt and black pepper.

NUTRIENTS

Per 1 serving

🔥

319

Calories

  • 37g
    Protein
  • 3g
    Carbs
  • 17g
    Fats

đź’ˇ Tips

Serve the chicken salad on toasted croissants or any preferred bread for added texture.For a crunchier variation, add extra celery or substitute part of the pecans with walnuts.Adjust mayonnaise and Greek yogurt proportions based on your taste for creaminess.Store leftovers in an airtight container in the fridge for up to 3 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.