22 min
Prep Time
55 min
Cook Time
Easy
Level
8
Servings

This chicken salad has a bright, robust taste from the lemon dill dressing, which is a nod to another Allrecipes submission, Easy Lemony-Dilly Cucumber Salad. We like it served on toasted croissants.

Ingredients

  • 1/4 cup pecans

  • 1 lemon, juiced

  • 2 tablespoons fresh dill

  • 1 teaspoon white sugar

  • 1/2 cup mayonnaise

  • 1/2 cup plain Greek yogurt

  • 1 stalk celery, minced

  • 2 pounds cooked chicken breasts, shredded

  • 1/4 cup chicken broth

  • salt and freshly ground black pepper to taste

Method

  1. Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a baking sheet.

  2. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, about 10 minutes. Remove from oven to cool to room temperature, about 10 minutes; chop.


  3. Whisk lemon juice, dill, sugar, mayonnaise and Greek yogurt together In a large bowl until smooth. Stir in celery, pecans, and shredded chicken.

  4. Stir in chicken broth as needed, 1 tablespoon at a time, until salad is your preferred texture. Season to taste with salt and black pepper.

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