Chicken Dill Salad
2-3 chicken breasts, boiled, then shredded or cubed (she recommends a
whole chicken, but I am not so handy at the meats as she is, so I just use
2-3 stalks celery,
3 whole green onions, chopped
2 cups grapes, halved
1 small apple,
3-4 tbsp mayonnaise
2-3 tbsp Greek yogurt (or sour cream, regular unflavored yogurt, or
1/4 cup dill, minced
1/2 cup slivered almonds (they do not have to be Napa.)
1-2 tbsp brown sugar
1 tbsp lemon juice
salt and pepper to taste
1. Boil chicken breasts for about 10 minutes or when cooked through. Let
cool, shred into large shreds with a fork, and then chop into bite-sized
2. Chop celery, green onions,
grapes, and apple, and combine in a bowl with the chicken and almonds.
3. Whisk together mayo, Greek yogurt, brown sugar, lemon juice, salt,
pepper, and dill. I like to add quite a bit of salt and pepper, because
the chicken can be bland otherwise -- probably about 1/2 tsp pepper and
almost 1 tsp salt, but definitely taste as you go.
4. Pour over the chicken mixture and toss until coated.
5. Let chill
for a few hours or even overnight.