Fresh Dill, Cucumber, and Apple Chicken Salad

This chicken salad is delightfully light, but yet protein packed. The fresh dill, cucumbers, and apple balance well with the chicken to keep it nice and fresh.

One thing I love about chicken salad is how versatile it is. You can easily double or triple the batch to serve a crowd, or pack up into a week's worth of healthy lunches as meal prep. It's also naturally gluten and grain free.

For this salad, I prefer to use the meat from a full roasted chicken. You can use canned chicken as an alternative, but I find that the roasted chicken tastes fresher and has more flavor. Most grocery stores carry freshly roasted chickens, so it's really not much more work to make with fresh chicken than it is to use canned.

Fresh Dill, Cucumber, and Apple Chicken Salad

Yield: 4 servings (as meal), more if served as a side

Ingredients:

6 c shredded chicken (approximately the meat of 1 roasted chicken)

1/2 c mayonnaise or Greek yogurt

1 apple

1 cucumber

1/2 medium sized purple onion

Juice from one lemon

2 Tbsp fresh dill, chopped

1/8 tsp white pepper

1/2 tsp salt

1/4 tsp garlic powder

Instructions:

1. Shred chicken from one roasted chicken and add to a large bowl.

2. Add mayonnaise or Greek yogurt, white pepper, salt, and garlic powder. Toss to combine.

3. Finely chop dill and mince onion and add both to the bowl. Toss to combine.

4. Chop apple and cucumber into bite sized pieces and add both to the bowl. Toss to combine.

5. Serve and enjoy.