Description
A refreshing, no-cook salad with shredded chicken, fresh dill, creamy mayonnaise, and crisp celery. Bold, zesty, and effortless, perfect for summer meals or packed lunches.
Ingredients
2 lb boneless chicken breast (rotisserie chicken optional)
3/4 cup fresh dill, chopped (or 1/4 tsp dried dill)
1/2 cup mayonnaise (light or full-fat)
1 celery stalk, finely chopped
1 tbsp minced red onion (optional)
1 tbsp lemon juice
Greek yogurt (optional, dairy-free alternative)
Instructions
Chop dill, celery, and mince red onion. Refrigerate if not using immediately.
Slice chicken breast into cubes and refrigerate or use cooled rotisserie chicken.
In a bowl, combine mayonnaise, lemon juice, and any optional Greek yogurt.
Add chicken to the mayo mixture and fold in chopped dill.
Stir in celery and red onion (if using) until uniform.
Chill the salad for 30 minutes to let flavors meld.
Serve chilled or at room temperature.
Notes
Use fresh dill for the brightest flavor.
Chill all components to prevent sogginess.
Substitute Greek yogurt for a dairy-free version.
Storage: Refrigerate up to 3 days in an airtight container.
Uniform chopping ensures even texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 1g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg