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Yogurt and Dill Chicken Salad


  • 18 ounces Poached Chicken
  • ⅔ cup plain Greek yogurt
  • ¼ cup light mayonnaise
  • 2 large shallots, minced
  • ½ cup finely chopped fresh dill
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Allow the chicken to cool thoroughly. Shred with two forks, then chop the resulting shreds finely.

Whisk together the yogurt and mayonnaise. Toss with the chicken. Mix in the shallots, dill, salt, and pepper.

Refrigerate for at least an hour to let the flavors combine.

Makes 6 servings.