Chicken Salad
A flavorful chicken salad with dill and cucumber, perfect for busy days or gatherings. Easy to make and highly customizable.
Ingredients
Main Ingredients
- 2 large Large Chicken Breasts Cooked and shredded or chopped
- 1 cup Mayonnaise Opt for full-fat for creaminess
- 2-3 tbsp Chopped Fresh Dill Adjust to taste
- 1/2 piece English Cucumber, finely chopped Adds crunch and freshness
- 1 tsp Sugar Balances flavors
- 1/2 tsp Salt Adjust to taste
Instructions
Preparation
- Start by boiling your chicken breasts until they are fully cooked.
- Once done, let them cool, then break them into pieces and place them in a food processor. Pulse for several minutes until the chicken is chopped but not minced, aiming for a chunky consistency.
- Pour the chicken into a large mixing bowl. Chop your fresh dill and cucumber, then add them to the bowl along with the mayonnaise, sugar, and salt.
- Mix everything together until well combined.
Notes
Serve with crackers, on a bed of mixed greens, or on whole-grain bread. Can be stored in an airtight container in the fridge for up to three days, or frozen for up to a month. Best enjoyed cold or at room temperature.