Chicken Salad with Apples, Walnuts, and Dill - Low Carb, Gluten Free, Sugar Free
Serves: 4-6
 
Ingredients
  • 4 cups cubed (1/2 inch) cooked chicken, the meat from 1 roasted chicken (remove the skin); see alternative method below for quick-roasting chicken breasts
  • 2 cups diced apples (unpeeled), about 1 - 1 1/2 apples
  • 1/4 cup chopped fresh dill
  • 1/2 cup mayonnaise (check label if you're going gluten free)
  • 1/2 cup plain yogurt, I prefer whole milk
  • 3 tablespoons Dijon mustard
  • salt to taste
  • black pepper to taste
  • 1 cup walnuts, toasted, cooled, and roughly chopped
Instructions
  1. Toss all ingredients together in a large bowl until combined. Mix in walnuts shortly before serving so that they stay crisp.
  2. May be made a day ahead and kept covered and chilled.
  3. Quick roasting chicken breasts instead of using a roasted chicken:
  4. four bone-in, skin-on chicken breast halves
  5. one tablespoon olive oil or melted butter
  6. salt
  7. Preheat oven to 400°. Put breasts on a rimmed baking sheet. Coat with oil or butter and sprinkle with salt. Roast 35-40 minutes until cooked through and meat thermometer inserted into the thickest part registers 160°. Let cool, remove skin and bones and dice. Proceed with recipe.
  8. Alternatives:
  9. Grapes (halved) instead of apples
  10. Tarragon instead of dill
  11. Pecans instead of walnuts
  12. Add 2 tablespoons finely chopped shallots
Recipe by Preheat to 350˚ at https://preheatto350.com/chicken-salad-apples-walnuts-dill-low-carb-gluten-free-sugar-free/