Lemon Dill Chicken Salad
Chicken Salad is one of our favorite salads to make for entree salads, as well as a great way to use leftover chicken breasts. We’ll make extra just so we will have some to make Chicken Salad. This Lemon Dill Chicken Salad recipe has all the ingredients we put in a classic Chicken Salad, as well as finely diced carrot, along with dill and lemon for extra flavors.
Many salads like Chicken Salad, Tuna Salad, and Egg Salad can be used as a salad topping and served on lettuce. They can also be used for sandwiches, or mixed with cooked pasta for cool, Summer meals. You can make them ahead of time, then refrigerated until served. They are very popular with the salad and side dish crowd.
Makes 2-3 servings
2 cooked, roasted chicken breasts cut, into 3/4″ cubes, about 3 cups. (When oven-roasting the chicken breasts, just season with sea salt, black pepper, granulated garlic and granulated onion.)
⅓ cup mayonnaise
¼ cups onion diced fine
1 small garlic clove, finely minced
1 Teaspoon fresh lemon zest
1 Tablespoon lemon juice
½ Teaspoon sea salt
1 Teaspoon freshly ground black pepper
2 Tablespoons dried dill weed
¼ cup celery diced fine
¼ cup carrot diced fine
½ Cup Slivered or Sliced, toasted almonds (optional)
Put the mayonnaise, onion, garlic, lemon zest, lemon juice, salt, pepper and dill weed into a large mixing bowl. Mix them all together, making sure they are thoroughly combined. Add the celery, carrot and chicken to the bowl. Fold into the mayonnaise mixture and coat evenly. Add the optional almonds if you want at this time.
Serve on a lettuce leaf with slices of warm French baguette. You can also serve on a bed of mixed salad greens, as a cracker spread or as a sandwich filling. It also combines well with some cooked multi-color spiral pasta for a festive chicken salad entree.