Savory Chicken Salad Recipe with a Zesty Lemon Twist
This savory chicken salad recipe combines juicy chicken, crunchy veggies, and a zesty lemon dressing for a refreshing dish.
Equipment
- - Pot
- Mixing bowl
- - Knife
- Cutting board
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts cooked to 165°F
- 2 cups low-sodium chicken broth or water
For the Dressing
- 1 cup full-fat Greek yogurt can swap for low-fat
- 1/2 cup mayonnaise use vegan mayo for a plant-based version
- 2 tablespoons Dijon mustard grainy or smooth
- 1 tablespoon finely grated lemon zest use fresh for best flavor
- 2 tablespoons fresh lemon juice
For the Veggies
- 1 cup finely chopped celery ribs can substitute with cucumber or bell peppers
- 1 small red onion, finely chopped use green onions for milder taste
- 1/2 cup finely chopped dill pickles or use relish
For Seasoning
- 1 teaspoon seasoned salt or kosher salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup finely chopped fresh parsley or other fresh herbs
- 1/4 cup finely chopped fresh dill balance according to taste
Instructions
Preparation
- Poach chicken by combining chicken breasts and chicken broth in a pot. Bring to a boil, reduce heat, and cook until chicken reaches 165°F, about 10 minutes.
- Remove chicken from heat, let cool for a few minutes, then dice into uniform cubes.
- In a mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon zest, and lemon juice; mix until smooth.
- Add diced chicken to the dressing, fold in chopped celery, red onion, and dill pickles, mixing thoroughly.
- Chill the chicken salad in the refrigerator for at least 30 minutes before serving.
Notes
Garnish with extra dill or paprika before serving. Consider adding nuts or additional vegetables for texture and flavor.