Ingredients:

  • 2 (5-ounce) cans canned chicken, drained and flaked
  • 1/2 cup mayonnaise (113g)
  • 1/4 cup plain Greek yogurt (57g)
  • 1/4 cup finely chopped celery (40g)
  • 1/4 cup finely chopped red onion (35g)
  • 2 tablespoons fresh dill, chopped (about 6g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 teaspoon Dijon mustard (5g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1/4 teaspoon salt (0.5g)

Instructions:

  1. Drain the canned chicken thoroughly and flake it with a fork in the mixing bowl.
  2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard until smooth.
  3. Add the finely chopped celery, red onion, and fresh dill to the bowl with the flaked chicken.
  4. Pour the creamy dressing over the chicken and vegetable mixture.
  5. Season with salt and pepper. Gently fold all the ingredients together until evenly coated.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  7. Serve the chicken salad in sandwiches, wraps, or over lettuce.