Dill Chicken Salad With Cashews
Perfect for the warm months, a scoop of this flavorful, herby Dill Chicken Salad with Cashews is perfect for lunch, picnics or to serve at a bridal shower.
Equipment
- 1 large bowl
- 1 large spoon to mix
Ingredients
- 3 cups chicken breast cooked and shredded
- 1/3 cup plain greek yogurt I use fat free like this one
- 1/3 cup light sour cream I like this one
- 1/3 cup mayonnaise I'm a real Hellman's gal
- 1 t seasoning salt I like
- 1 t onion powder
- 1/2 t garlic powder
- 1/2 c cashews halves or chopped pieces like this work best
- 2 T dill trimmed off stem
Instructions
- Start with cooked and shredded chicken. Checkout my easy method to shred chicken here. You can also grab a rotisserie chicken at your grocery store and shred that up as well to save time. You will want about 3 cups.
- In a large bowl, stir together 1/3 c plain greek yogurt, 1/3 c light sour cream and 1/ 3 c of mayonnaise. Note: If you don't care for greek yogurt, or don't have any on hand, just double the amount of sour cream.
- Sprinkle in 1t seasoning salt, 1t onion powder, 1/2t garlic powder into the creamy mixture. Stir everything to combine.
- Stir in the shredded chicken and 1/2 c cashew halves.
- Trim 2T of fresh dill off the stem and stir into chicken salad.
- Enjoy immediately or if you like it extra cold, chill in the refrigerator for 10-15 mins prior to serving.
- Serve with crackers, mini pitas or veggies. Refer to body of blog post for more serving ideas.
Notes
Store leftovers in and an airtight container in fridge for up to 4 days.
As long as you're shredding up some chicken, shred a double batch and use leftovers for BBQ Chicken Quesadillas with Pineapple or Chicken Enchiladas
Nutrition
Serving: 0.75cupCalories: 385kcalCarbohydrates: 8gProtein: 30gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 87mgSodium: 855mgPotassium: 606mgFiber: 1gSugar: 2gVitamin A: 125IUVitamin C: 2mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!