Creamy Chicken Salad
Creamy Chicken Salad
Ingredients
- 1 1/2 pounds shredded chicken breasts, cooked, or rotisserie chicken
- 1 cup 0% Greek yogurt, as needed
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice, fresh squeezed
- 1 teaspoon kosher salt, to season
- 1/2 teaspoon cracked black pepper, to season
- 1/2 teaspoon garlic powder, to season
- 1/2 cup sweet onion, diced small
- 1/3 cup celery, diced small
- 3 tablespoons Italian parsley, chopped small
- 2 tablespoons fresh dill, chopped small
Instructions
- 1
Add the cooked chicken breasts to a stand mixer fitted with the paddle attachment. If using warm chicken, it will shred more easily. If using cold chicken, you may want to break it into smaller pieces by hand before processing. Turn the mixer on low speed and process for 30-60 seconds, or until the chicken reaches your desired shredded texture. Be careful not to over-process, as this can make the chicken mushy.
⏱️ 1 min
- 2
Transfer the shredded chicken to a large mixing bowl. Add the 0% Greek yogurt, mayonnaise, Dijon mustard, fresh squeezed lemon juice, kosher salt, garlic powder, and cracked black pepper. Mix thoroughly until all ingredients are well combined and the chicken is evenly coated.
⏱️ 5 min
- 3
Next, add the diced celery, diced sweet onion, chopped Italian parsley, and chopped fresh dill to the chicken mixture. Gently fold all the ingredients together until just combined. Taste the chicken salad and adjust seasonings (salt, pepper, lemon juice) as needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Salad
- 1 1/2 pounds shredded chicken breasts, cooked, or rotisserie chicken
- 1 cup 0% Greek yogurt, as needed
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice, fresh squeezed
- 1 teaspoon kosher salt, to season
- 1/2 teaspoon cracked black pepper, to season
- 1/2 teaspoon garlic powder, to season
- 1/2 cup sweet onion, diced small
- 1/3 cup celery, diced small
- 3 tablespoons Italian parsley, chopped small
- 2 tablespoons fresh dill, chopped small
Instructions
- 1
Add the cooked chicken breasts to a stand mixer fitted with the paddle attachment. If using warm chicken, it will shred more easily. If using cold chicken, you may want to break it into smaller pieces by hand before processing. Turn the mixer on low speed and process for 30-60 seconds, or until the chicken reaches your desired shredded texture. Be careful not to over-process, as this can make the chicken mushy.
⏱️ 1 min - 2
Transfer the shredded chicken to a large mixing bowl. Add the 0% Greek yogurt, mayonnaise, Dijon mustard, fresh squeezed lemon juice, kosher salt, garlic powder, and cracked black pepper. Mix thoroughly until all ingredients are well combined and the chicken is evenly coated.
⏱️ 5 min - 3
Next, add the diced celery, diced sweet onion, chopped Italian parsley, and chopped fresh dill to the chicken mixture. Gently fold all the ingredients together until just combined. Taste the chicken salad and adjust seasonings (salt, pepper, lemon juice) as needed.
⏱️ 5 min