Remember when I bought more dill than any one person needs? Well, I may or may not have bought another equally large bunch since then. In my defense, this time around, I was making pickles so I needed it. But I had all of the dill weed parts left over because all you need for pickles are the yellow heads. So off I went on a dill party again and made my new obsession cucumber feta dip and finalized this recipe for you. Chicken salad is the perfect thing for lunches; it is quick to make, easy to eat, and delicious on a hot summer day! This version tastes extra summery with the fresh dill mixed in. Matt was raving about this chicken salad and asking when I was going to make it again, which I take as a huge compliment!
Now, you know me, this isn’t just your run-of-the-mill canned chicken and mayo chicken salad. This has gotten that simple fresh natural makeover to it. I use real, whole chicken breasts (preferably local & organic) cut into cubes and cooked up on the stove. I add cannellini/great northern beans for some extra protein and fiber. I swap out most of the mayo for greek yogurt, but I still left a little mayo just to keep it thick. I tried it with all greek yogurt and it was too thin. And, as always, I load it with veggies. Bell peppers, celery, and onion give it that nice crunch factor. We served ours on whole wheat pitas with lettuce from the garden and some homemade pickle slices. It was perfect. The pickles play so well off of the dill in the salad, it is so addictingly delicious!
On an unrelated note (sorry, just skip this whole blurb if you want to get straight to the recipe) I am trying to blog outside on the patio. Listening to the birds chirping, feeling the soft breeze, snacking on some raspberries just picked off the plants. Ahhhh, the life. Then my zen state is over because I swear the dogs are trying to dig a hole to China under my tree. Every time I look up, they are totally submerged in a muddy hole. Then they give you this look like, “who, me?” “I’m not allowed to dig over here?! Say whaaaaa?” “Well, I am going to get back to my hole now, bye mom!” I just tried filling it in with rocks so they will leave it alone until I can get some more dirt to fill it back in. (It was either that or go scavenging the yard for all of the dirt shards they flung all over the yard) It is a weeping cherry tree though, so it is essentially weeping to the ground, which means I have to crawl under it on my hands and knees to get under there. Then they decide it is time to give me muddy kisses because hello, I just got on their level under the tree with them and I am trapped. So now I am covered in mud too, lol. I am pretty sure having 2 boxers is pretty equivalent to having 2 toddlers. They love getting into everything they can but they are so darn cute while they are being naughty you just want to laugh and then cry lol. Now they are watching my 85 year old neighbor on the top of an extension ladder painting his trim around his roof. Which, for the record, I don’t feel too safe about him being up there so I have been keeping an eye on him. Now they are barking at said neighbor who came over to say hello… lolololol. At least he is down off the ladder. Now they are going around to the other fences to see if the other neighbors came home yet to say hello. They did not, phew! Now you see why I am not very productive. Oh my gosh!! Making a secondary hole next to the rock pile. We are going to have to move this show inside.
Alrighty then, settled into the sunroom and the dogs have passed out. It is tiring being so naughty. So anyways, this chicken salad, lol. You need to try it. I promise you will be happy you did! If you aren’t a huge dill fan, you could leave it out and just make regular chicken salad, but I think you should get festive and try it out with the dill and load it up with some pickles. If you aren’t big on eating bread products, you could easily eat this in a lettuce wrap or just with a fork by itself. It is good any way you want to eat it. Here is the recipe for y’all!
- 1 pound chicken breast, cut into small cubes
- 1 clove garlic, minced
- 2 celery stalks, diced
- ¼ cup onion, diced
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 can cannellini beans, drained and rinsed
- 2 tablespoons dill weed, diced
- ½ cup greek yogurt
- ¼ cup mayo
- 1 tablespoon lemon juice
- In a medium saucepan, heat some olive oil over medium heat. Add cubed chicken, garlic, salt and pepper, and any other seasonings you would like on your chicken (I just threw a few shakes of a chicken spice blend on mind). Cook until chicken is fully cooked, turning occasionally. Mine took about 8 minutes.
- In a large bowl, mix together chicken, celery, onion, bell pepper, cucumber, cannellini beans, dill, greek yogurt, mayo, and lemon juice. Mix until everything is evenly coated.
- Serve on pita bread with some pickle slices and lettuce.