Creamy Herb Chicken Salad
A deliciously rich and satisfying chicken salad made from scratch with fresh herbs and a creamy dressing.
Servings: 4 servings
Equipment
- Mixing Bowl
- Pot
- Grill
Ingredients
Main Ingredients
- 2 cups Cooked Chicken Breast Shredded or diced, cooked until 165°F.
- 3/4 cup Greek Yogurt Plain, for creamy dressing.
- 1/4 cup Mayonnaise High-quality for best flavor.
- 2 tablespoons Fresh Dill Finely chopped.
- 2 tablespoons Fresh Parsley Finely chopped.
- 2 tablespoons Fresh Chives Finely chopped.
- 1/2 cup Celery Diced.
- 1/4 cup Red Onion Finely chopped.
- 1 tablespoon Lemon Juice Freshly squeezed.
- 1/2 teaspoon Salt To taste.
- 1/2 teaspoon Black Pepper Freshly ground, to taste.
Instructions
- Cook the chicken by poaching or grilling until fully cooked. Let it cool, then shred or dice.
- In a mixing bowl, combine Greek yogurt and mayonnaise until smooth.
- Add chopped herbs, lemon juice, salt, and pepper to the dressing and mix well.
- Chop celery and red onion, then add to the bowl with the chicken.
- Pour the dressing over the chicken and vegetables, folding gently to combine.
- Taste and adjust seasonings if necessary, then refrigerate for at least 30 minutes.
- Serve the chicken salad on its own, in a sandwich, or atop greens.
Notes
For added crunch, consider adding nuts or fruits. This salad is perfect for meal prep!