Recipe: Dill and Yogurt Chicken Salad

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Chicken salad is spring and summer food at its best - easy, creamy and cool. Everyone has their favorite - this incredibly simple version is our own. We are not fans of lots of mayonnaise; we like the lighter, fresher taste of yogurt. Leave the freshly poached chicken to sit in its dressing of dill and yogurt, with pink shallots for crunch, and it soaks it up for a light, tender salad that's great on crackers or bread.

Dill and Yogurt Chicken Salad
about 3 cups

1 onion, minced
2 garlic cloves, minced
1 tablespoon butter
4 cups of water
1 cup white wine
2 large chicken breasts, on the bone
1/2 cup yogurt - whole milk or Greek style
1/4 cup mayonnaise
2 large shallots
1/2 cup dill (after chopping)
1 teaspoon salt, or to taste
Fresh black pepper

Saute the onion and garlic in the butter, then add the white wine and water and bring to a boil. Poach the chicken breasts in water and white wine. Cool overnight.

Shred the chicken off the bone with two forks then chop the resulting shreds finely. Peel and chop the shallots finely and toss with the chicken.

Whisk the yogurt, mayonnaise and dill together and season with salt and pepper. Pour over the chicken and toss. Refrigerate for an hour to let the flavors come together.

Menu Ideas:
Sautéed Chard and Bell Peppers
Shredded Zuchinni and Summer Squash Salad
Good Product: Cracked Black Pepper Crackerthins
Ultra-Chewy Lemon Coconut Cookies

(Image: Faith Hopler)

Per serving, based on 4 servings. (% daily value)
Calories
416
Fat
25.6 g (39.3%)
Saturated
5.4 g (27%)
Trans
0.2 g
Carbs
10.1 g (3.4%)
Fiber
1.4 g (5.6%)
Sugars
5.2 g
Protein
25.8 g (51.6%)
Cholesterol
88.7 mg (29.6%)
Sodium
770.2 mg (32.1%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.