Cucumber Dill Chicken Salad

This light and creamy chicken salad is packed with fresh flavors and perfect for sandwiches, wraps, or serving with crackers and veggies. Using Greek yogurt keeps it healthy without sacrificing creaminess.

Servings: 4–6

Prep Time: 15 minutes

Chill Time: Optional, 30 minutes for best flavor

Ingredients:

• 3 cups cold shredded chicken (rotisserie chicken works great)

• 1 cup plain Greek yogurt

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 2 tbsp pickle juice (optional, adds a tangy kick)

• 1/4 cup green onion, chopped

• 1/2 cup celery, chopped

• 1 cup cucumber, chopped

• 1/4 cup fresh parsley, chopped

• 1 tsp dill weed

• 1 tsp salt

• 1/4 tsp black pepper

Instructions:

1. Prep the Veggies: Chop celery, cucumber, green onion, and parsley.

2. Make the Dressing: In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, pickle juice (if using), dill, salt, and pepper until smooth.

3. Combine Ingredients: Add shredded chicken and chopped veggies to the dressing. Mix until everything is well coated.

4. Chill & Serve: Refrigerate for at least 30 minutes to let flavors meld. Serve on a bun, in a wrap, or with crackers and fresh veggies.