Wednesday, July 08, 2009

~Lemon-Herb Chicken Salad~

This recipe is fantastic! The yogurt in the dressing makes this salad light and refreshing.

2 boneless, skinless chicken breasts, cooked and diced {I used canned chicken}
1/4 c. mayonnaise
1/4 c. yogurt
1 T. fresh dill, chopped
2 t. lemon juice
1/2 t. lemon zest
1/4 t. salt

Place chicken in a serving bowl; set aside. Combine remaining ingredients; mix well and toss with chicken. Chill before serving. Serves 4 to 6.

(from Gooseberry Patch's One-Pot Meals, page 160)

I ate this for lunch, with some whole-grain tortilla chips, because that is what I had on hand. It would be great with croissants, crackers, or as a sandwich spread. This recipe was just too yummy to not share!


Charity said...

Sounds yummy! Have you ever added dried cranberries to "regular" chicken salad? It's my mom and my new favorite!

Brynwood Needleworks said...

Thanks for the recipe. I can't wait to try it!

Tammy said...

Charity, the addition of dried cranberries (but I'm thinking not to this recipe) sounds delish!

lauramichelle79 said...

Looks yummy. I love to make Chickensalad with Salsa. I make a southwestern style that is so yummy.I'll have to try thus recipe out. I have a pile of Taste of home Halethy Cooking recipes currently on desck to try out

Amy said...

Oh, that looks like a fantastic summer dish! Thank you so much for sharing!!