Lemon Dill Chicken Salad

Makes 4-6 servings

As a Southern woman, I absolutely love chicken salad. But not all chicken salads are created equal. Some have too much mayo, some not enough, some have no flavor, some are boring and some are perfect. And perfection, of course, is in the eye of the beholder when it comes to chicken salad. This recipe is a lemon-dill chicken salad. I created it in February. The wonky weather had me feeling the Spring and I wanted something fresh and light. The yogurt adds an extra boost of protein to fuel you through the afternoon, which we all need these days!

1 (5.3-ounce) container plain Greek yogurt

3 tablespoons good quality mayonnaise

Zest of 1 large lemon

Juice of 1/2 the lemon

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

4 cups shredded and chopped chicken*

1 cup finely chopped celery

2 tablespoons chopped fresh dill

1 head butter lettuce, leaves separated

In a medium-sized bowl whisk together the yogurt, mayonnaise, zest, lemon juice, salt, and pepper until combined. Gently fold in the chicken, celery, and dill until combined.

Serve chicken salad with the lettuce leaves.

NOTE: You can use store-bought rotisserie chicken or cooked chicken breasts or thighs you have on hand. I prefer roasted chicken breasts for my chicken salads.