It’s become a weekly ritual now to make a whole chicken, have a nice meal, then use the rest of the meat for chicken salad (and of course, the bones for broth). It’s a great way to get the most out of your chicken, get your healthy proteins in, and we just can’t get enough of this simple chicken salad.

INGREDIENTS

Two big handfuls of chopped or shredded chicken

Heaping scoop of yogurt

Fresh chopped dill

Heaping scoop of mustard

Dash of EVOO

Squeeze of lemon

Salt & pepper

SOME FUN ADDITIONS

Chopped walnuts, pecans, almonds

Fresh cherries, strawberries, or grapes

Chopped red onions or shaved radishes

Sour cream or mayo

INSTRUCTIONS

Mix and you’re good to go. Stores well in the fridge for easy sandwiches, salad toppers, and quick snacks all throughout your week. We like it as a chicken salad on sourdough with melted cheddar cheese.