Every May, with great optimism, I set four or six dill plants, purchased at the local organic garden center, into my herb garden. I choose the most vigorous plants I can find, ones that look like survivors. I plant, and I water, and I whisper sweet nothings to them. And I count the days -- usually not more than two weeks' worth -- until the plants shrivel and keel over, deader than dead. Until this year. As I write this (I'm whispering so I don't jinx anything), my dill plants have survived for almost six weeks. I've snipped them back so they don't set seed this early in the season, and with my trimmings I couldn't resist making this Greek-inspired chicken salad. I added sun-dried tomatoes; you could add (or substitute) kalamata olives. Keep your fingers crossed: I'd love to have dill in my garden all summer, or at least for a few more weeks.
Greek chicken salad with lemon and dill
2 boneless, skinless chicken breasts (or 3 cups cubed cooked leftover chicken)
1/3 cup plain nonfat Greek yogurt
2 Tbsp chopped fresh dill
1 clove garlic, minced
Zest of 1 lemon
1/4 tsp Greek seasoning
1/4 tsp mild red pepper flakes
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1 tsp extra virgin olive oil
2-3 Tbsp chopped slow-roasted or sun-dried tomatoes
Season the chicken with salt and pepper, and bake, broil, grill or poach. When cool, cut into 1-inch cubes. Or, use leftover or rotisserie chicken, cut into 1-inch cubes. You should have a total of 3 cups of cooked, cubed chicken. Set aside.
In a large mixing bowl, whisk together the yogurt, dill, garlic, lemon zest, Greek seasoning, red pepper flakes, salt, pepper and olive oil.
Stir into the yogurt mixture the chicken and tomatoes. Toss to combine.
Serve immediately, or refrigerate for up to 6 hours.
More recipes in The Perfect Pantry:
Chicken salad with walnuts, celery, and pomegranate-harissa yogurt sauce
Curried chicken salad with bell pepper, peanuts and raisins
Chicken salad with mustard sauce and lovage
Cucumber and chicken salad with sesame ginger dressing
Curried chicken pasta salad with apricots and cashews
Other recipes that use these pantry ingredients:
Lemony chicken and orzo soup, from Shutterbean
Chicken souvlaki, from Kalyn's Kitchen
Chicken tzatziki pizza, from foodiecrush
Grilled lemon yogurt chicken, from Food Wishes
Marinated grilled lemon rosemary chicken, from Culinary CoryNeed more ideas for how to create salads with pizzazz? Get Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Exciting salad recipes from everyday ingredients can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.
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