Healthy chicken salad with walnuts and dill
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
429 kcal
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Course
Main Course
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Cuisine
American
Healthy chicken salad with walnuts and dill
Description
The Healthy Chicken Salad with Walnuts and Dill uses baked chicken breast shredded to tender strands that mix well with crunchy walnuts and celery. The addition of fresh herbs including dill, tarragon, and green onions adds bright, aromatic notes that contrast with the creamy Greek yogurt dressing. The dressing combines dijon mustard, smoked paprika, and cumin, providing warmth and a slight smoky flavor. The optional raisins add a sweet dimension, complementing the savory elements.
Baking the chicken ensures it is cooked thoroughly and easy to shred, allowing the salad ingredients to combine without heaviness. The varied textures from nuts, veggies, and herbs make the salad lively without being overly rich.
This chicken salad works well served on lettuce, in pita or lavash bread, or simply on its own. It can be a satisfying lunch or light dinner and is adaptable with added vegetables like bell pepper or avocado for extra freshness.
Using rotisserie or poached chicken is a good shortcut. Adjust the yogurt fat content to preference, and doubling the dressing creates a creamier consistency. Raisins can be swapped for red grapes if desired.
Ingredients
- 1 lb chicken breast see notes
- 1/2 red onion chopped
- 1 cup walnuts chopped
- 1/2 cup dill chopped, fresh
- 1 cup green onions chopped
- 1/4 cup tarragon chopped, fresh
- 5 talks celery chopped
- 1/2 cup raisins optional
Greek yogurt dijon dressing
- 1/2 cup Greek yogurt
- 2 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
Instructions
- Preheat the oven to 400F, line a baking sheet with aluminum foil and coat it with non stick spray.
- Sprinkle salt and pepper on both sides of the chicken breast and place it on the baking sheet.
- Bake in the oven for 25 minutes or until the internal temperature registers at 165F.
- Let the chicken breast cook and then shred it using two forks.
- Place the shredded chicken in a bowl and add in chopped red onion and walnuts.
- Add in fresh dill, green onions, tarragon, celery and raisins (if using). Mix all the ingredients together.
- To make the dressing, mix Greek yogurt, dijon mustard, paprika, cumin and salt in a bowl.
- Mix the dressing with the chicken salad. Taste and add more salt if needed.
Notes
- Substitute rotisserie or poached chicken to save cooking time.
- Use 1% Greek yogurt, whole milk, or nonfat yogurt according to taste.
- Add vegetables like chopped bell pepper or avocado for variety.
- Replace raisins with red grapes if preferred.
- For a sweeter dressing, use honey dijon instead of regular dijon mustard.
- To make the salad creamier, double the dressing amount.
- Serve in sandwiches with pita or lavash bread, on lettuce, or alone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 573mg | 24% |
| Potassium | 1102mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1218IU | 24% |
| Vitamin C | 17mg | 19% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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