How do you make summer chicken salad?

Summer Chicken Salad: A Recipe for Sunshine on Your Plate

This recipe combines fresh, seasonal ingredients for a light and flavorful summer chicken salad. It's perfect for lunch, picnics, or as a light dinner with a side of bread or crackers.

Yields: 4 servings

Prep time: 15 minutes

Cook time: 20-25 minutes

Ingredients:

* 1 lb boneless, skinless chicken breasts

* 1 tbsp olive oil

* 1/2 cup chopped celery

* 1/2 cup chopped red onion

* 1/2 cup chopped fresh dill

* 1/4 cup chopped fresh parsley

* 1/4 cup mayonnaise

* 1/4 cup plain Greek yogurt (optional, for tang and creaminess)

* 1 tbsp lemon juice

* Salt and pepper to taste

* Optional: 1/4 cup dried cranberries or chopped walnuts

Instructions:

1. Cook the chicken:

* You can grill, bake, or poach the chicken. For grilling, season with salt and pepper and cook over medium heat until no longer pink. For baking, preheat oven to 375°F (190°C) and bake for 20-25 minutes, or until cooked through. For poaching, simmer chicken in water with a bay leaf and salt until cooked through.

2. Cool and shred: Once the chicken is cooked, let it cool slightly before shredding it with two forks.

3. Combine ingredients: In a large bowl, combine the shredded chicken, celery, red onion, dill, and parsley.

4. Make the dressing: In a small bowl, whisk together the mayonnaise, yogurt (if using), lemon juice, salt, and pepper.

5. Combine and serve: Pour the dressing over the chicken and vegetable mixture. Toss gently to combine. Add the dried cranberries or walnuts, if desired. Serve immediately or refrigerate for later.

Tips:

* For a sweeter flavor, try adding a tablespoon of honey to the dressing.

* If you don't have fresh herbs, use 1 tablespoon dried dill and 1 tablespoon dried parsley.

* Feel free to adjust the amount of mayonnaise and yogurt to your liking.

* This chicken salad is delicious served on bread, crackers, or lettuce wraps. It's also great in sandwiches or salads.

Enjoy your summer chicken salad!