Dill Chicken Salad

4.6

(13)

11 Reviews

4 Photos

This chicken salad has a bright, robust taste from the lemon dill dressing, which is a nod to another Allrecipes submission, Easy Lemony-Dilly Cucumber Salad. We like it served on toasted croissants.

By TheDailyGourmet

Updated on June 22, 2024

Croissant filled with chicken salad with dill

4

Prep Time:

10 mins

Cook Time:

10 mins

Cool Time:

10 mins

Total Time:

30 mins

Servings:

8 servings

Jump to Nutrition Facts

Ingredients

1/4 cup pecans
1 lemon, juiced
2 tablespoons fresh dill
1 teaspoon white sugar
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1 stalk celery, minced
2 pounds cooked chicken breasts, shredded
1/4 cup chicken broth
salt and freshly ground black pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a baking sheet.
Toast in the preheated oven until nuts start to turn golden brown and become fragrant, about 10 minutes. Remove from oven to cool to room temperature, about 10 minutes; chop.
Whisk lemon juice, dill, sugar, mayonnaise and Greek yogurt together In a large bowl until smooth. Stir in celery, pecans, and shredded chicken.
Stir in chicken broth as needed, 1 tablespoon at a time, until salad is your preferred texture. Season to taste with salt and black pepper.

Nutrition Facts (per serving)

319	Calories
17g	Fat
3g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 319
% Daily Value *
Total Fat 17g	22%
Saturated Fat 3g	15%
Cholesterol 103mg	34%
Sodium 246mg	11%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 37g	75%
Vitamin C 8mg	9%
Calcium 42mg	3%
Iron 1mg	8%
Potassium 363mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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