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!

5 comments:

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!
Donna

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!!