Chicken Salad
 
 
Author:
Ingredients
  • 2 large split chicken breasts, bone in, skin on
  • 2 tsp chopped dill
  • ½ cup chopped celery
  • 1 medium carrot, shredded (1/2 cup)
  • ⅓ cup chopped walnuts, toasted
  • ⅓ cup plain Greek yogurt
  • 1 tbsp mayo
  • 2 tbsp chopped dill
  • small squeeze of lemon juice
  • salt & pepper
  • olive oil
  • your favorite bread
Method
  1. Preheat oven to 350 degrees.  Put chicken breasts in a baking dish, sprinkle with olive oil, salt & pepper and bake in the oven for 35-45 minutes or until skin is lightly browned and juices run clear.  Allow to cool.
  2. Meanwhile, add the shredded carrot and chopped celery to a large bowl with 2 tsp of dill and the toasted walnuts.  Mix well.  Set aside.
  3. In a small bowl combine the Greek yogurt, mayo, 2 tbsp chopped dill and lemon juice.  Mix well.  Add salt & pepper to taste.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/05/13/chicken-salad/