Dill Chicken Salad

By: Prepared by Abby Olmstead, UTMB Dietetic Intern, April 2020
Preparation time 10 min
Cooking Time 10 min
Ready In 15 min
Level of DifficultyEasy
Servings2
Ingredients
1 lb boneless, skinless, chicken breasts, cooked3 medium stalks celery, chopped¼ cup plain, nonfat Greek yogurt1 Tbsp lemon juice2 tsp fresh dill (can substitute 1 Tbsp dried dill)Salt and pepper to taste
Directions

  1. Rinse and chop the celery into fine pieces, using a knife, blender, or food processor
  2. Using a knife, blender or food processor, chop chicken breasts into fine pieces
  3. Add chicken with remaining ingredients in a bowl, stir to combine
  4. Add more Greek yogurt as needed to achieve desired consistency
  5. Serve as a sandwich using fresh bread from the market!
  6. *Note, sour cream can be substituted for yogurt, as well as any crunchy vegetable for celery (I have used zucchini in the past)

Photo by Shameel Mukkath