There’s so much to love about this light, yet satisfying recipe! Dairy-free, egg-free, and protein-packed. Fresh Dill Chicken Salad is here for all of your summertime recipe and picnic dish needs!
This recipe is sponsored by Albertsons. All opinions expressed are my own.
Fresh Dill Chicken Salad— tender chicken, fresh chopped dill, crisp apple, and celery, all held together by a dairy-free, yogurt-based dressing. This mix of ingredients yields a flavor/texture that tastes like summer in a bowl!
Both my daughter and I have several food intolerances, so we are regulars at our local Albertsons. They have a selection of gluten-free, dairy-free, and plant-based products that make me straight-up giddy. I love that I am able to get things for everyday life and various ingredients for my recipes all in one spot!
One of the items that we regularly get is their O Organics® Original Unsweetened Almond Milk. We love the slightly nutty flavor, silky consistency, and use it in all kinds of dairy-free recipes, such as homemade smoothies or milkshakes, sauces, and other dishes, like the one I’m sharing with you today.
📋 Recipe
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Yield: N/A
Ingredients
- 1.5 lbs of chicken breast (this comes out to about 4 cups, cooked and diced)
- 3-4 medium celery stalks (approx. 1.5 cups, small diced)
- 1 apple
- 1 cup of plain dairy-free yogurt
- 2 tbsps of olive oil or grapeseed oil
- 1 tbsp of dairy-free milk
- 1 tbsp of lemon juice
- 2-3 tbsps of fresh chopped dill
- 1/2 salt (add more to taste, if needed)
- 1/4-1/2 tsp of ground pepper
- optional toppings-- parsley, green onions, almonds, walnuts, or pecans
Instructions
- Preheat oven to 450 degrees F. Drizzle oil over chicken breasts and season both sides with kosher salt and ground pepper. Rub oil, salt, and pepper into chicken and spread them out onto a lined baking dish, roasting pan, or rimmed baking sheet with parchment paper. Bake for 15-20 minutes, or until the internal temperature of the chicken is 165 degree F (no pink in the middle, juices running clear). Let chicken rest for 5 minutes after cooking.
- While the chicken is resting and cooling, start dicing the celery and apple, and finely chopping the fresh dill. I prefer small diced celery in this recipe, but you can cut into larger pieces if you prefer or to save time. Add the cut up ingredients to a medium-sized mixing bowl. Once the chicken is slightly cooled, dice it and toss it in with the other ingredients in your mixing bowl.
- In a smaller mixing bowl, combine the dairy-free yogurt, milk, and lemon juice. Add this mixture to the ingredients in your medium-sized mixing bowl and combine.
- Season with salt and pepper and let it chill in the fridge for 10-15 minutes. Top with fresh herbs, chopped almonds, or pecans.
Notes
- Approx. 5 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
- If you have trouble digesting apple, try peeling it or reducing the amount you add
- Since this recipe is Fast Tract Diet inspired, I do use a small amount of lemon juice. Feel free to reduce the amount or omit altogether, if preferred
- Dairy-free yogurt in this recipe can be substituted with a homemade or quality store-bought mayo
- This recipe stays good for about 3 days in the fridge
