Dilly Chicken Salad Sandwiches

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This chicken salad is packed with some of spring’s finest offerings: green peas for a burst of sweetness, fronds of dill for freshness, and thin slices of radish for a refreshing crunch. The salad is bound together by a combination of mayonnaise, Greek yogurt, and a dash of vinegar, for a dressing that’s creamy but not overly heavy. This is a great opportunity to use up leftover chicken, but if you’re starting from scratch, poaching a couple chicken breasts is a quick and easy way to ensure meat that is tender and moist. Serve this chicken salad on a bed of tender greens or pile it into sandwiches and enjoy on the go.

2-4 servings

  1. Blanch the peas: Fill a medium saucepan with water and bring to a boil over high heat. Once boiling, add the peas and cook for 1 minute. Drain the peas and rinse in cold water.
  2. Add the peas to a medium mixing bowl along with the chicken, dill, mayonnaise, Greek yogurt, red onion, red wine vinegar, salt, and pepper. Mix to combine and adjust the seasoning as desired.
  3. Serve on a bed of greens and garnish with radishes. Serve as is or use for sandwiches.

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