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Description
This creamy chicken salad is so good. It’s made with no mayonnaise whatsoever. I use yogurt instead of mayo and it comes out creamy, dreamy and absolutely delicious.
Ingredients
Scale
- ½ cup Stonyfield Whole Milk Plain Greek Yogurt
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups chicken breast, prepared and diced
- ½ cup green apple, finely chopped
- ¼ cup celery, finely chopped
- ¼ cup green onion, finely chopped (both light and dark green parts)
- 8 butter lettuce cups or 8 slices of whole wheat bread, for serving
Instructions
- In a large mixing bowl, combine the yogurt, lemon juice, dill, Dijon mustard, salt, and black pepper. Stir until all ingredients are thoroughly blended.
- Incorporate the diced chicken, apple, celery, and green onions. Carefully fold the mixture until the chicken is evenly coated with the dressing. You can serve it right away or chill it in the refrigerator until you’re ready to serve.
- For serving, place a ¼ to ½ cup portion of the chicken salad into a lettuce cup or spread it on a slice of bread.
Notes
TECHNIQUE TIP: Chop the green apple and celery finely for better texture and even distribution in each bite.
STORAGE: Store leftover salad in an airtight container in the refrigerator for up to 3 days. Serve chilled for maximum freshness.
- Prep Time: 10 minutes
- Category: Salads
- Cuisine: American
Nutrition
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 196 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 39 mg
