Lemony Dill Chicken Salad

Hello Crème friends! As promised, I wanted to share a chicken salad recipe that I mention briefly during my “Perfect Roasted Chicken Breast” video posted last week. Its a family favorite— creamy, with just enough lemon and roasted almond to take your breath away with each bite.

It’s oh so good picking from the bowl with a fork (come on you know you would too) or piled high on your favorite bakery bun. 

Serve on salad or on sliders for a luncheon. Just plate it on your favorite serving board with additional toppings like sliced tomatoes and bacon for people to choose their favorite combination. Don’t forget some sliced cheeses as well— Monterey Jack is a must in this house.

If you haven’t seen the latest cooking video, find it here! Find out how to make the most perfect amazing roasted chicken breast-and this is just one of a zillion ways you can serve it. Want more ideas? Just ask. I’ll tell ya ;)

Have fun and much love in the kitchen

xoxo,

Paula

Lemony Dill Chicken Salad

Ingredients:

2-3 (or ~3 cups chopped) Perfect Roasted Chicken Breasts, chopped or shredded

1 Large celery stalk, diced small

2 Green onions, sliced

1/3 cup Toasted sliced almonds

2/3 cup Hellman’s mayo

1/4 cup Daisy sour cream

1/2 lemon, squeezed and zested

1/2 tsp. Dried dill weed

1/4 tsp. Granulated garlic

Salt and pepper, to taste 

Mix all ingredients together in a large mixing bowl. Adjust seasonings as preferred. Serve on its own, on a large bun, or however you’d like! Enjoy!