Instructions
- Place chicken in a medium saucepan and cover with cold water by a few inches. Add bay leaf and grill seasoning (or adobo or seasoned salt). Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low and simmer until chicken is fully cooked, about 10-15 minutes, depending on the size of your chicken (The temperature should read 165°F on an instant-read thermometer).
- Drain chicken and cover with cold water to cool off. Once chicken is cool enough to handle, dice chicken into ½-inch pieces, trimming off any fat or gristle.
- Add diced chicken to a large bowl along with mayonnaise, Greek yogurt, dill, cornichons, red onions, and green onions. Stir well to combine. Cover and refrigerate until ready to serve.
- Serve dill chicken salad on sandwich rolls, in pita bread, in lettuce wraps, or with crackers. The sandwiches are delicious topped with a handful of kettle-style potato chips.
Feel free to use all mayo or a mix of half mayo, half Greek yogurt.
Nutrition information
Nutrition Facts
Dill Chicken Salad
Amount per Serving
Calories
413
% Daily Value*
Fat
26
g
40
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
6
g
Cholesterol
122
mg
41
%
Sodium
623
mg
27
%
Potassium
758
mg
22
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
40
g
80
%
Vitamin A
638
IU
13
%
Vitamin C
9
mg
11
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
