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The deli in my local supermarket sells a delicious chicken salad, laden with so much mayo that I can almost feel my arteries clogging as I chew. But what I really love about it is the combo of dill and olives, which gives a herbal brightness matched with the umami of black olives. So I decided to make my own chicken salad recipe, substituting hummus for mayo for a healthier, and dare I say yummier, version!
- 1/2 cup hummus*
- 3 tbsp finely chopped celery
- 2 cups diced chicken
- 2 tsp chopped dill
- 2-3 tbsp water
- 3 tsp plain Greek yogurt
*I used Sabra Olive Tapenade Hummus, which is delicious (my favorite variety!) and saved having to buy and add olives.
1. Dice the chicken. As much as I love roasting a chicken, if you’re just planning to chop it up for a recipe, a store-bought rotisserie chicken will save you a ton of time. Remove the skin (feed to dogs, husband or yourself, no one is looking), quarter the chicken, then chop it into about 1/2 inch pieces. I like a mix of light and dark meat, but that’s up to you.
2. Chop the celery into as large of pieces as you’d like. I go very fine with my celery because I like the crunch, but not necessarily the taste.
3. Chop the dill. If you chop too much, throw some in your scrambled eggs the next day; it’s delicious!
4. Measure 1/2 cup of hummus and 3 tbsp of yogurt.
5. Mix all ingredients, adding the water 1 tbsp at a time until you reach the desired consistency.
Serve on lettuce, in a pita, or just eat it by the spoon standing at the counter, we won’t judge you!
we heartsters, are you a chicken salad fiend like me?