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Creamy Dill Chicken Salad
Are you planning a picnic this summer? This creamy chicken salad makes an awesome lunch or dinner. There are so many ways you could use this yummy salad recipe. Try stuffing the chicken salad into papaya or avocado halves, hollowed tomatoes or lettuce cups for a gluten free delight. You could also stuff pita pockets or use in a rolled up spinach tortilla for a delicious meal on the go!
2 tablespoons light mayonnaise plus either
⅓ cup sour cream (light or regular) , dairy free sour cream substitute (see Ageless Body Cookbook for directions), Greek yogurt or coconut non-dairy yogurt or more light mayonnaise -these options should cover any preferences or sensitivities
1 teaspoon dried dill or 1 tablespoon
2 tablespoons fresh-squeezed lemon
½ cup seedless green grapes, sliced in half
1 large apple-green for more tartness or red, cored and diced
¼ cup chopped celery
3-4 cooked boneless, skinless chicken
breasts, cut into ½ -inch cubes
(about 2 cups)-for convenience try free range canned chicken, rinsed
¼ cup walnuts, chopped
– Sea Salt and ground black pepper, to taste
– Lettuce leaves
- In a large bowl, whisk mayonnaise, sour cream or non dairy substitute, dill, and lemon juice.
- Add green grapes, apple, celery, chicken and walnuts. Fold ingredients together
- Add salt and pepper, to taste. Refrigerate until ready to serve.
If picnicking make sure to pack this yummy chicken salad in a tightly closed container and keep chilled with a freezer pack.
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