Dill Chicken Salad is a wonderful choice for lunch or dinner!
A few weeks ago I was at a friend’s house and she was making chicken salad. Although, I have made chicken salad in the past many times, I noticed that she put all the ingredients into her food processor to really mince up the chicken.
I decided to add some dill to our chicken salad and make this Dill Chicken salad.
My first thought was I have to get a food processor immediately and secondly I started thinking about my Easy Chicken Salad recipe and how good that would taste with the chicken minced up instead of just chunks.
Thankfully we live in the age of Amazon and Swagbucks, so I came home that night and ordered a food processor then the day I got it I made the Chicken Salad and it was amazing!
It makes the chicken very tiny like the picture above and for me I thought this made it taste more like restaurant style chicken salad.
To make the chicken salad, I simply adapted my recipe a bit and came out with about 4 cups of chicken salad. I stored it in the fridge to use for lunches throughout the week.
I love chicken salad on croissants but unfortunately those are no longer on my diet, so my husband opted for one as I ate mine with a corn tortilla. I added a slice of cheese and some tomatoes and then rolled it up! Yum!
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Dill Chicken Salad
- Dill Mixture:
- 6 Oz Nonfat Greek Yogurt- Plain
- 1/2 Cup Nonfat Sour Cream
- 1 Cup Mayo
- 2 Tbsp Dill Weed to taste
- 1 Tsp Seasoned Salt
- 1 Tsp Parsley
- Chicken Salad:
- 4 Grilled Chicken Breast Slice it up to go into processor (Medium Size)
- 4-5 Green Onions Chopped
- 3 Celery Stalks Chopped
- Mix together all the dill mixture ingredients and set aside.
- In a food processor add in all chicken salad ingredients and then pulse according to the instructions with your processor.
- Once you have it processed, pour it into a large bowl. Then, mix in the dill mixture.
- Serve immediately or let chill for a few hours.
- This made 4 cups of chicken salad.
did you make this recipe?
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Comments & Reviews
Kari Kirkland says
LOVE Dill in these types of receipes. Makes them taste even more fresh! I will add some to my egg salad now that I saw this!
Amy J says
Thanks for sharing! Love making chicken salad and can’t wait to try your recipe! I usually shred my chicken after I cook it, and had never thought to put it in the food processor – looks good!
Amy J says
p.s. I just read your gluten free story! I am also eating gluten free (tomorrow will mark 12 weeks). I wasn’t suffering from the same symptoms as you, I was mostly feeling bloated all the time, lacking energy, and just overall feeling run down all the time. After trying other food related routes that were difficult for me, I just decided one night that I was going gluten free in the morning and would give it a few months to see how I feel. It really has made a big difference for the better! I’ve found that it hasn’t been too tough to find ways to modify dishes to make them GF, or to use GF flours (and Xanthan Gum) in place of whole wheat flours to satisfy my love of baking. My home made Mac & Cheese is now made with brown rice flour for the roux, and rice in place of pasta – and the kids love it! My hubby and two kids eat GF quite often, but they still have crackers or tortilla roll-up ‘sandwiches’, etc every so often.
I’m too cheap to buy GF breads and such 🙂 so when I make chicken – tuna – egg – salads, I will either spoon it over a spinach/lettuce salad so it acts as a ‘dressing’ or my other favorite is to mix them up with cooked and cooled quinoa! I also serve tomato ‘spaghetti’ sauce and sloppy joe meat over quinoa. It’s become a staple in my GF eating 🙂
Mommy Hates Cooking says
So glad you are feeling better being gluten free now, that’s how I felt too. The difference in feeling like I had energy was such a tremendous deal it was worth sticking to. I found once I figured out some good substitutes to use in meals it is now really easy to adapt meals to gluten free.