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 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.
Ingredients for Fresh Dill Chicken Salad
chicken – I used boneless and skinless chicken breasts for this recipe, but chicken thighs and drumsticks work as well!
apple – feel free to peel the apple skin for easier digestion
plain dairy-free yogurt – a good quality store-bought or homemade mayo also works in place of this!
fresh lemon juice – my recipes are Fast Tract Diet inspired, so I do include lemon juice in dishes occasionally… reduce the amount or omit altogether, if needed
oil – olive or grapeseed oil are good choices!
salt and pepper
optional toppings – chopped almonds, pecans, or walnuts
How to Make Fresh Dill Chicken Salad
Since this is a chicken salad recipe, a quality cut of chicken is what we are looking for. The O Organics air-chilled chicken breasts that I used in this recipe yields a flavorful and tender result, and is exclusively found at Albertsons stores. Their line also carries chicken thighs and drumsticks if that is what your prefer.
Preheat your oven to 450 F degrees and line a baking dish, roasting pan, or rimmed baking sheet with parchment paper. Drizzle olive oil on chicken breasts and season both sides with kosher salt and pepper. Rub the seasoning and oil into the chicken breasts and spread out them onto your lined dish, leaving a little room in between each.
Cook for 15-20 minutes, or until they reach a temperature of 165 F degrees. Once the chicken is cooked through, let it rest for 5 minutes.
While the chicken is resting and cooling, dice the apple and celery, and finely chop the fresh dill. I prefer small diced celery in this recipe, so I cut one stalk into fourths, lengthwise. Then, I cut across width-wise into small cubes. Feel free to cut into bigger chunks if that’s what you prefer, or if you’re in a hurry.
Now it’s time to dice your chicken (this should come out to about 4 cups). Combine the diced chicken, apple, celery, and chopped dill into a medium-sized mixing bowl.
Next, combine the dairy-free yogurt (or mayo if you are using this as a substitute) with the lemon juice and dairy-free milk in a small mixing bowl. Add the yogurt-based mixture to the medium-sized mixing bowl with the rest of your ingredients and mix until combined. Let chill in the refrigerator for 10-15 minutes.
Season with salt and pepper, then top with nuts of your choice. I topped my chicken salad with O Organics Roasted Almonds with Sea Salt! These are super tasty both for snacking, and for topping salads, smoothies, and more.
If you choose to eat organic, O Organics offers a wide variety of other USDA certified organic products for every occasion. I buy their products at the Boise Albertsons store and you can find them exclusively at the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway. To find a store near you and for more recipe ideas, visit www.albertsons.com.
With its versatility, Fresh Dill Chicken Salad is the perfect thing to bring to a picnic, or pack for school/work lunches! Enjoy it with a side of greens, on top of a rice cracker, in a wrap, or as is. And don’t forget to leave a review and star rating if you give this recipe a try! Your feedback is so helpful to both myself and other The GERD Chef readers.
Fresh Dill Chicken Salad is light, yet satisfying! Enjoy this dish in a variety of ways– with a side of greens, in a wrap, on a rice cracker, or as is.
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 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
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.
Approx. 5 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using theFast 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