Chicken Salad with Lemon-Dill Dressing
- 1 1/4 cups yogurt, plain - (preferabley Greek style)
- 1 clove garlic, peeled and minced
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons minced fresh dill
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 4 cups (2 pounds) chopped cooked chicken (preferably grilled)
- 3/4 cups (3 stalks) finely chopped celery
- 1/2 cup (3 miniature) finely chopped sweet bell pepper
- 2/3 cup sweetened, dried tart cherries
- 1 tablespoon grated red onion
- 6 pretzel sandwich rolls (or favorite sandwich bun)
- 3 small cantaloupe melons, halved with seeds removed
- 6 large lettuce leaves
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Whisk the yogurt, garlic, lemon juice, dill, salt, and pepper together in a small bowl to combine; set the dressing aside while preparing the chicken salad.
Place the chicken, celery, sweet bell pepper, dried cherries, and grated onion into a large bowl. Pour the dressing over the salad ingredients, stirring well to evenly coat. Cover the bowl with plastic wrap, and chill the chicken salad for two hours to give the flavors time to blend together.
Scoop 1/2 cup of chicken salad per serving onto a sandwich roll, lettuce leaf, or into the cavity of a halved cantaloupe melon to serve.
Leftover chicken salad may be stored in an airtight container in the refrigerator for two to three days.