•  3 cups cooked and chopped or shredded chicken (leftover, rotisserie or canned work great)
  •  1/3 cup diced celery
  •  1/2 cup plain Greek yogurt
  •  1/2 cup mayonnaise
  •  2 tablespoons lemon juice (or white vinegar)
  •  2 tablespoons fresh dill
  •  1 teaspoon garlic powder
  •  1 teaspoon dijon mustard
  •  1/2 teaspoon kosher salt
  •  1/4 teaspoon black pepper

INSTRUCTIONS

  1. Using a medium-size mixing bowl, combine everything and stir until well combined. Cover bowl and refrigerate at least 1 hour.
  2. To make sandwiches, spoon chicken salad on bread (or croissants) and top with lettuce, tomato, and dill pickle. Or serve on crackers, in a wrap, or on a bed of lettuce with a fork.
  3. Leftovers will keep for several days in an airtight container in the refrigerator. Enjoy!

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