Dill Chicken Salad

Serves 4

Ingredients

· 1 lb boneless, skinless, chicken breasts, cooked

· 3 medium stalks celery, chopped

· ¼ cup plain, nonfat Greek yogurt

· 1 Tbsp lemon juice

· 2 tsp fresh dill (can substitute 1 Tbsp dried dill)

· Salt and pepper to taste

Directions

1. Rinse and chop the celery into fine pieces, using a knife, blender, or food processor

2. Using a knife, blender or food processor, chop chicken breasts into fine pieces

3. Add chicken with remaining ingredients in a bowl, stir to combine

4. Add more Greek yogurt as needed to achieve desired consistency

5. Serve as a sandwich using bread from Galveston Bread

*Note, sour cream can be substituted for yogurt, as well as any crunchy vegetable for celery (I have used zucchini in the past)

Nutrition Facts (per serving):

135 Calories, 27g Protein, 2g Carbohydrates, 2g Fat

Prepared by Abby Olmstead, UTMB Dietetic Intern, April 2020

Step 1

Rinse and chop the celery into fine pieces, using a knife, blender, or food processor

Step 2

Using a knife, blender or food processor, chop chicken breasts into fine pieces

Step 3

Add chicken with remaining ingredients in a bowl, stir to combine

Step 4

Add Greek yogurt as needed to achieve desired consistency

Final Product

Serve as a sandwich using bread from Galveston Bread