This chicken salad has a bright, robust taste from the lemon dill dressing, which is a nod to another Allrecipes submission, Easy Lemony-Dilly Cucumber Salad. We like it served on toasted croissants.
Ingredients
- pecans: 0.25 cup
- lemon: 1 piece (juiced)
- dill: 2 Tbsp (fresh)
- white sugar: 1 tsp
- mayonnaise: 0.5 cup
- plain Greek yogurt: 0.5 cup
- stalk celery: 1 piece (minced)
- chicken breasts: 2 pound (shredded, cooked)
- chicken broth: 0.25 cup
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a baking sheet.
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Toast in the preheated oven until nuts start to turn golden brown and become fragrant, about 10 minutes. Remove from oven to cool to room temperature, about 10 minutes; chop.
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Whisk lemon juice, dill, sugar, mayonnaise and Greek yogurt together In a large bowl until smooth. Stir in celery, pecans, and shredded chicken.
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Stir in chicken broth as needed, 1 tablespoon at a time, until salad is your preferred texture. Season to taste with salt and black pepper.
