Cooked - Lemon Dill Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemon Dill Chicken Salad

8.0

3 1b boneless, skinless chicken breasts or thighs

1 Tbsp olive oil

2 tsp kosher salt

1 tsp black pepper

1 tsp garlic powder

Dressing:

¾ c mayonnaise

¾ c plain Greek yogurt

2 Tbsp Dijon mustard

Juice and zest of 1 large lemon

1 tbsp honey

½ tsp kosher salt

Black pepper

Mix-ins:

3 celery stalks, finely diced

½ small red onion

½ c chopped fresh dill

¾ c candied pecans or almonds, sliced

Heat oven to 425°F/220°C.
Coat chicken with olive oil, salt, pepper and garlic powder.
Roast until the thickest portion reaches 160-165°F, roughly 18-25 minutes depending on thickness.
Rest completely, then dice or shred.
Dressing: Whisk mayo, Greek yogurt, Dijon, lemon juice/zest, honey, salt and pepper.
Mix-ins: Combine chicken, celery, red onion, dill and nuts.
Fold in dressing. You may not need all of it; add until it's as creamy as you prefer.
Taste. It will probably want another pinch of salt and squeeze of lemon.
Refrigerate at least 30 minutes before serving.
Best served cold. Put it on bread for sandwiches or eat it off crackers.

Tags: chicken, gluten-free, lunch, make-ahead, salad, sandwich, snack

Bare Minimum - Substack (August 22, 2026)

https://open.substack.com/pub/barefoodtim/p/a-full-week-of-meals-in-one-afternoon-3ef

Course🍽️Main Course

Diets...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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