Ingredients
- cups diced cooked chicken
- large stalks celery, diced
- red bell pepper, seeded and diced
- /2 red onion, diced
- tablespoons mayonnaise
- tablespoons sour cream
- ounces crumbled feta cheese
- teaspoons dried dill weed
- salt and pepper to taste
Instructions
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Step 1
Start by dicing the chicken, celery, red bell pepper, and onion into small, uniform pieces. In a large mixing bowl, I toss these together. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill weed until well combined. Pour the creamy dressing over the chicken mixture and fold gently until everything is evenly coated. Give it a taste and add a pinch of salt and pepper if needed. For extra crunch, you can add chopped nuts or sunflower seeds. I often find that letting the salad rest in the fridge for about 30 minutes allows the flavors to mingle beautifully. This salad is fantastic served on a bed of greens, in a low-carb tortilla, or eaten straight from the bowl. It’s a lifesaver for meal prep—just divide into containers and refrigerate.