Chicken Dill And Potato Salad With Anchovy Dressing And Rye Bread Croutons Recipes

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DILL CHICKEN SALAD - HEALTHY AND EASY!



Dill Chicken Salad - Healthy and Easy! image

Dill chicken salad is healthy and easy to make. It's great on a croissant, a wrap, a salad, or on its own.

Provided by Rachel Gurk

Categories     Salads

Time 15m

Number Of Ingredients 11

1.5 pounds boneless skinless chicken breasts, cooked and diced or shredded ((3 to 4 cups))
½ cup diced celery ( (1 to 2 stalks))
1 cup plain Greek yogurt
¼ cup mayonnaise ( (I like the kind made with olive oil))
¼ cup minced fresh dill
2 tablespoons minced green onion ((about 1 green onion))
1 tablespoon dijon mustard
1 teaspoon apple cider vinegar
½ teaspoon kosher salt, or to taste
¼ teaspoon coarse ground black pepper, or to taste
Bread, wraps, or croissants for serving, if desired

Steps:

  • In a large bowl, combine cooked chicken and celery.
  • In a small bowl or large measuring cup, combine yogurt, mayonnaise, dill, green onion, dijon mustard, apple cider vinegar, salt and pepper. Taste and season with more salt and pepper if desired.
  • Stir dressing into chicken and celery until everything is coated evenly.
  • Serve immediately with bread, wraps, or croissants or store in a covered container in the fridge for 3 to 4 days (see note).

Nutrition Facts : Calories 218 kcal, Carbohydrate 2 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 78 mg, Sugar 1 g, TransFat 0.03 g, Sodium 432 mg, Fiber 0.4 g, UnsaturatedFat 8 g, ServingSize 1 serving

CHICKEN, DILL AND POTATO SALAD WITH ANCHOVY DRESSING AND RYE BREAD CROUTONS



Chicken, dill and potato salad with anchovy dressing and rye bread croutons image

Try something a little different for dinner this week with this Swedish-inspired salad. Bursting with flavour, nutritious ingredients and ready in 30 minutes - a great everyday recipe. Check out more chicken salad recipes.

Provided by delicious. magazine

Categories     Chicken salad recipes

Time 30m

Yield Serves 4

Number Of Ingredients 10

1.2kg new potatoes
3 slices dark rye bread, torn into 2-3cm pieces
Small bunch fresh dill, roughly chopped
5 anchovy fillets in oil, drained
4 tbsp extra-virgin olive oil
½ tbsp red wine vinegar
½ garlic clove
80g watercress
½ radicchio, shredded
2 cooked skinless British free-range chicken breasts, torn

Steps:

  • Heat the oven to 200°C/ 180°C fan/gas 6. Cook the new potatoes in a large pan of salted boiling water for 15-20 minutes until tender. Drain and set aside.
  • Meanwhile, put the bread on a baking sheet and cook for 15 minutes until crisp, turning after 10 minutes.
  • Put most of the dill, the anchovies, olive oil, vinegar and garlic in a mini food processor with 2 tbsp water and whizz to a fine purée.
  • Halve the still-warm potatoes, then put in a large mixing bowl with the watercress, radicchio and torn chicken. Drizzle over the dressing, then stir well to combine. Add the rye bread croutons, then gently stir in with the rest of the chopped dill to serve.

Nutrition Facts : Calories 444kcals, Fat 13g (2.1g saturated), Protein 23.2g, Carbohydrate 54.9g (4.3g sugars), Fiber 7.3g

CHICKEN POTATO SALAD



Chicken Potato Salad image

A very tasty appetizer.

Provided by Ladan Miller

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 7

Number Of Ingredients 7

2 boneless chicken breast halves, cooked
2 hard-cooked eggs
3 potatoes, cooked
1 ¼ cups pickled cucumbers
¼ teaspoon salt
2 tablespoons olive oil
⅔ cup mayonnaise

Steps:

  • Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g

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