A healthy Greek Chicken Salad recipe with Lemon and Dill
2 boneless, skinless chicken breasts (or 3 cups cubed cooked leftover chicken)
1/3 cup plain nonfat Greek yogurt
2 Tbsp chopped fresh dill
1 clove garlic, minced
Zest of 1 lemon
1/4 tsp Greek seasoning
1/4 tsp mild red pepper flakes
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1 tsp extra virgin olive oil
2-3 Tbsp chopped slow-roasted or sun-dried tomatoes
Season the chicken with salt and pepper, and bake, broil, grill or poach. When cool, cut into 1-inch cubes. Or, use leftover or rotisserie chicken, cut into 1-inch cubes. You should have a total of 3 cups of cooked, cubed chicken. Set aside.
In a large mixing bowl, whisk together the yogurt, dill, garlic, lemon zest, Greek seasoning, red pepper flakes, salt, pepper and olive oil.
Stir into the yogurt mixture the chicken and tomatoes. Toss to combine.
Serve immediately, or refrigerate for up to 6 hours.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.