Lemon-Dill Chicken Salad

Lemon-Dill Chicken Salad, a perfect blend of tender chicken, crunchy pecans, and a zesty lemon dill dressing. This non-vegetarian American dish is ideal for summer picnics or light lunches. With its creamy texture and vibrant taste, it pairs beautifully with toasted croissants or sweet Hawaiian rolls.

Packed with protein and healthy fats, this salad is a nutritious choice for those avoiding nuts and dairy. Easily accessible through EasyChef Pro, you can add this recipe to your meal prep with a convenient shopping list feature, ensuring the lowest cost per serving. Try it today!

Recipe Collection: Lunch

Serving Size: 8

Cooking Time: 30 minutes

Overview

This Dill Chicken Salad offers a refreshing twist on a classic dish with its bright, robust lemon dill dressing. Perfect for a summer meal, it pairs wonderfully with toasted croissants or sweet Hawaiian rolls.

Diet Type

Non-Vegetarian

Allergies

Nuts, Dairy

Cuisine

American

Ingredients

• 0.25 Cups pecans, divided
• 1 Whole lemon, juiced
• 2 Tablespoons fresh dill
• 1 Teaspoon (tsp) white sugar
• 0.5 Cups mayonnaise
• 0.5 Cups plain Greek yogurt
• 1 Stalk celery, minced
• 2 Pounds cooked chicken breasts, shredded
• 0.25 Cups chicken broth
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a baking sheet.
2. Toast pecans in the preheated oven until they start to turn golden brown and become fragrant, about 10 minutes. Remove from oven and let cool to room temperature, about 10 minutes; then divide.
3. In a large bowl, whisk together lemon juice, dill, sugar, mayonnaise, and Greek yogurt until smooth.
4. Stir in the minced celery, divided pecans, and shredded chicken.
5. Gradually add chicken broth, 1 tablespoon at a time, until the salad reaches your preferred texture.
6. Season with salt and freshly ground black pepper to taste.

Enjoy your Dill Chicken Salad on croissants or your choice of bread!