Lemon & Dill Chicken Salad with Chobani
  • 4 Cups of Chicken
  • 1 Tablespoon Coriander Seeds
  • 3 Stalks of Celery with Leaves
  • 2 Large Scallions
  • ½ Cup Fresh Dill
  • ¼ Cup Fresh Parsley
  • 1 Freshly Squeezed Lemon
  • 2 Cups of Chobani Plain Greek Yogurt
  • Salt & Pepper to Taste
  1. Heat a pan on medium high heat with a little olive oil. Begin by dicing your chicken into bite size pieces. Season with salt, pepper, and coriander seed. Sprinkle over all the chicken and massage in the seasoning with your hands. Add to the pan when it is heated.2. Split and dice the celery and leaves into small pieces. Add these to a large mixing bowl. Peel the scallions and slice them into small strips. Put these aside to be added to the chicken later. Finely chop up the Dill and Parsley, add these to the mixing bowl. Toss the contents of the bowl and set aside.
  2. Continue to stir and cook the chicken, about 6-8 minutes. Add the scallions once the chicken is just about finished, stirring and mixing them with the chicken. Cook for an additional 2 minutes.
  3. Add the warm chicken to the mixing bowl. Stir the chicken in with the other herbs. Next, add the Cobani yogurt and freshly squeezed lemon juice. Stir the contents of the bowl.
  4. Cover and refrigerator the mixture for at least 30 minutes, if not more. Once it's cooled down, serve on it's own, with crackers or on a sandwich with your choice of cheese and ENJOY!
Recipe adapted from Food Network Chicken Salad Recipe.
Recipe by Laugh Eat Learn at https://laugheatlearn.com/lemon-dill-chicken-salad-with-chobani/