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Dill Chicken Salad
Dill Chicken Salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Lemon dill chicken salad on flaky croissants.
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
  • Salt and ground black pepper to taste
  • 1/4 cup chicken broth, or as needed
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and lay out the pecans on a baking sheet.
  • Toast the nuts in the preheated oven until they turn golden brown and become fragrant, approximately 10 minutes. Allow them to cool to room temperature for about 10 minutes before chopping.
  • Combine lemon juice, dill, sugar, mayonnaise, and Greek yogurt in a large bowl, whisk until smooth. Add celery, pecans, and shredded chicken, mix well.
  • Gradually add chicken broth to reach desired salad consistency. Season with salt and black pepper to taste.

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