The best Chicken Salad with our homemade chicken salad dressing spiced with a hint of fresh dill and lemon makes this creamy salad perfect as a wrap, sandwich, or just all by itself!
Course: lunch, Salad
Keyword: 30-Minutes or less, Barbecue, chicken
Author: Jennifer Fishkind
2½cupsprecooked chickenshredded or diced
½cupred onion (about ½ onion), diced
¼cupplain Greek yogurt
2celery stalkschopped (~¾ cup)
1tbsplemon juice (about half of one small lemon)
1tbsplime juice (about half a lime)
½ -1tspsaltto taste
Optional garnish: minced fresh dill, sliced green onions
Place chicken, red onion, mayonnaise, plain Greek yogurt, celery, fresh dill, lemon juice, lime juice, garlic powder, lemon pepper and salt in a large bowl and stir until everything is thoroughly combined.
Plate and serve with fresh dill and sliced green onions as garnishes, optional. Best when served cold.
Storage:Cover your chicken salad in an airtight container, and then refrigerate it for up to 3-5 days. You can also freeze this in an airtight container for a few months, no more than 3. Thaw in the refrigerator.Important Notes:If you are using canned chicken, make sure to drain it really well. After draining, you can even place it on a paper towel and pat it dry to make sure that it doesn’t have extra water or oils. This will keep the chicken salad from getting too soggy or runny!