Yogurt makes for a healthier and delicious twist on the traditional chicken salad.
Chicken Salad with Yogurt
-2 whole chicken breasts
-½ cup plain yogurt
-1 green onion (optional)
-½ teaspoon dried dill or 1 teaspoon fresh dill
-⅓ teaspoon salt
Cook chicken breasts in water covered for 25–30 minutes, until tender.
Cool in broth, remove fat, and save broth for another recipe.
Remove the cooked chicken from the bone and cut into chunks.
Mix with yogurt, salt, dill, and green onion.
Cover and chill.
Serve on lettuce leaves garnished with tomato wedges.