Dill Chicken Salad

Prep Time:
10 mins

Cook Time:
10 mins

Cool Time:
10 mins

Total Time:
30 mins

Servings:
8 servings

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a baking sheet.

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.

Whisk lemon juice, dill, sugar, mayonnaise and Greek yogurt together In a large bowl until smooth. Stir in celery, pecans, and shredded chicken.

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.

Nutrition Facts (per serving)