Dilly Chicken Salad

*I feel like chicken salad, as well as tuna salad, is a very personal affair. I am not a mayo fan, so I like a lighter (1/4 c.) Greek Yogurt version. My husband loves mayo more than life itself, but hates raw onion. So make it however you like. But use the WADOO. You won't regret it.

  • 1 lb. boneless skinless chicken breasts, baked at 350 for 25 minutes or grilled (Don't boil it, for heaven's sake! Unless you like boiled chicken, then by all means, carry on.)
  • 1/4 c. to 1/2 c. Greek Yogurt or Mayo or Aioli
  • 1/4 c. Wild Anthos Dill Olive Oil (WADOO)
  • 1/4 c. Red Onion, chopped fine (you can cook them, if you don't do the raw onion, or substitute in sliced Scallions)
  • Handful of Grapes, halved (optional)
  • Handful of Walnuts, toasted (optional)
  • A few strips of Roasted Red Peppers (optional)
  • Chopped fresh Dill, to taste

Chop up your cooked, cooled chicken and toss everything together in a medium bowl. Serve on toasty bread, over a bed of greens, on a spoon, in a picnic lunch, etc. Enjoy!

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil