Lemon Dill Chicken Salad Recipe
Servings: 3 Servings
Ingredients
- 1 pound chicken, cooked and shredded (about 2 cups already cooked and shredded chicken)
- 1 cup cottage cheese
- ¼ cup fresh dill
- ¼ cup Dijon mustard
- Juice of 1 lemon, about 2 tablespoons
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper
Instructions
- Place all the ingredients into a food processor and blend until velvety smooth.
- Serve with crackers, cucumbers, or between a couple thick slices of bread.
Notes
Recipe Variations and Modifications
- Use a different herb - swap the dill if you don't love it. Any fresh herb will do here!
- Make it dairy-free - to make this recipe dairy-free, add another cup of chicken (so 3 cups instead of 2), omit the cottage cheese, and use a 1/4 cup of mayo in its place. If the chicken salad seems to thick as your processing it, add a couple of tablespoons of liquid until you reach the desired texture.
- Make it gluten-free - the chicken salad itself is already gluten-free, but to make the whole meal GF, simply serve your chicken salad alongside gluten-free crackers, gluten-free bread, or fresh veggies.
Nutrition
Calories: 256kcal | Carbohydrates: 4g | Protein: 41g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1402mg | Potassium: 699mg | Fiber: 1g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg