Dill Chicken Salad
, Serves 6
A creamy, tangy chicken salad with Greek yogurt, fresh dill and crunchy celery.
| 680 g cooked chicken breast, diced or shredded (about 4 cups) | Combine chicken & celery | Stir dressing into chicken | Serve now or chill; with bread |
| 60 g diced celery (2 stalks) | |||
| 245 g plain Greek yogurt | Mix dressing, adjust seasoning | ||
| 60 g mayonnaise | |||
| 15 g minced fresh dill (or 1 tbsp dried) | |||
| 15 g minced green onion (1 onion) | |||
| 1 tbsp Dijon mustard | |||
| 1 tsp apple cider vinegar | |||
| 1/2 tsp kosher salt, or to taste | |||
| 1/4 tsp coarse black pepper, or to taste | |||
| Bread, wraps or croissants, to serve (optional) |
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