Chicken Salad with Lemon and Dill
Recipe type: Lunch or Brunch
Serves: 4
- 3 cups cooked chicken, shredded
- 1 ½ stalks celery, diced finely
- 3 Tbsp capers, minced
- 1 ½ Tbsp capers, whole
- ½ cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- ¾ tsp dried dill weed
- 1 ½ tsp honey
- In a large bowl, whisk together mayonnaise, lemon juice, lemon zest, dill weed and honey until well blended.
- Add chicken, celery and capers and toss to coat and mix well.
- Serve with lettuce wraps or on gluten-free bread.
The fresh lemon juice and fresh lemon zest really make this dish! I don't recommend using bottled lemon juice or dried zest.
Recipe by Savory Nature at http://savorynature.com/2014/01/23/chicken-salad-lemon-dill/
3.2.1275