
Ingredients
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1/4 cup pecans
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1 lemon, juiced
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2 tablespoons fresh dill
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1 teaspoon white sugar
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1/2 cup mayonnaise
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1/2 cup plain Greek yogurt
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1 stalk celery, minced
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2 pounds cooked chicken breasts, shredded
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1/4 cup chicken broth
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salt and freshly ground black pepper to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spread pecans onto a baking sheet.
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Toast in the preheated oven until nuts start to turn golden brown and become fragrant, about 10 minutes. Remove from oven to cool to room temperature, about 10 minutes; chop.
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Whisk lemon juice, dill, sugar, mayonnaise and Greek yogurt together In a large bowl until smooth. Stir in celery, pecans, and shredded chicken. -
Stir in chicken broth as needed, 1 tablespoon at a time, until salad is your preferred texture. Season to taste with salt and black pepper.
Nutrition Facts (per serving)
319 | Calories |
17g | Fat |
3g | Carbs |
37g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 319 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 3g | 15% |
Cholesterol 103mg | 34% |
Sodium 246mg | 11% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 37g | 75% |
Vitamin C 8mg | 9% |
Calcium 42mg | 3% |
Iron 1mg | 8% |
Potassium 363mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.