Crunchy Chicken Salad with Honey Dill Dressing
Creamy chicken salad packed with juicy grapes, crunchy almonds, fresh dill, and a tangy Greek yogurt dressing. I often serve this on buttery croissants for the perfect lunch, brunch, or party sandwich.
Ingredients
- 4 chicken breasts
- salt & pepper to taste
- 2 stalks celery
- 2 cups seedless red grapes
- 1/4 red onion
- 1/2 cup sliced almonds
- 8 croissants
Dressing
- 3/4 cup mayonnaise
- 3/4 cup Greek yogurt
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 lemon juiced
- 1 tbsp fresh dill
- 1 tsp fine sea salt
- 1/4 tsp ground pepper
Instructions
- Start by cooking your chicken. Preheat your oven to 375 degrees. Place the chicken in a 9x13 pan, season with salt & pepper to taste, and cover with foil. Place the chicken in the oven and bake for 45 minutes or until the internal temperature is 160 degrees.
- Once the chicken is done, remove it from the oven and allow it to cool.
- Prepare the other ingredients. In a large mixing bowl, add chopped celery, chopped grapes, a chopped 1/4 red onion, 1/2 cup sliced almonds, and once cooled, chop and add the chicken.
- In a separate mixing bowl, add the dressing ingredients: mayo, Greek yogurt, apple cider vinegar, honey, lemon juiced, chopped fresh dill, fine sea salt, and ground pepper.
- Mix the dressing until well combined. Pour over the salad in the large bowl. Mix until everything is covered.
- Cover the bowl and place it in the fridge to chill for at least one hour.
- When ready to serve, spoon into a buttery croissant.
Nutrition
Calories: 597kcal Carbohydrates: 41g Protein: 33g Fat: 34g Saturated Fat: 10g Polyunsaturated Fat: 11g Monounsaturated Fat: 9g Trans Fat: 0.1g Cholesterol: 120mg Sodium: 790mg Potassium: 687mg Fiber: 3g Sugar: 18g Vitamin A: 549IU Vitamin C: 10mg Calcium: 78mg Iron: 2mg