Tart Cherry and Dill Chicken Salad! Stickin' With Chickin'
 
Prep time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 whole 3.5 to 4lb rotisserie chicken shredded (around 3 cups shredded)
  • ½ cup avocado mayo (I use Primal Kitchen)
  • 1 5.3oz container of plain full fat coconut yogurt (I use Coyo, can sub another brand you like or another non-dairy)
  • 1 tbsp. champagne vinegar (can sub apple cider or white wine vinegar)
  • ¼ tsp. of ground mustard seed
  • 1 tsp. Dijon mustard
  • 1 garlic clove grated
  • 2 tbsp. fresh dill plus more for garnish
  • a pinch of nutmeg
  • ⅛ tsp. ground ginger
  • 1 tsp. of salt plus more to taste
  • a few grinds of freshly ground black pepper
  • 1 tsp. of honey
  • ½ a yellow onion small diced
  • ½ cup thinly sliced celery stalks
  • ½ cup dried tart cherries
  • ⅓ cup slivered almonds
  • Suggestions For Serving:
  • Small head of radicchio for lettuce cups
  • Crackers
  • Bread of choice
  • Fork
Instructions
  1. Remove the skin from the chicken and remove the meat from the bone and shred. Place in a medium bowl and set aside.
  2. In another medium bowl add the coconut yogurt, mayo, spices, vinegar, honey, salt and pepper and mix to combine. Mix in the fresh dill, leave a small amount for garnish.
  3. Dump the shredded chicken into the coconut/mayo mixture and stir to coat all of the chicken. Stir in the tart cherries (can add more or less based on your taste) and the slivered almonds. Taste and adjust salt and pepper to taste. Pop in the fridge in an airtight container for two hours to overnight. Just before serving, garnish with reserved fresh dill. Serve in lettuce cups, with crackers or between two pieces of bread. Store any leftovers in airtight container in the fridge for up to two more days.
  4. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/01/18/tart-cherry-and-dill-chicken-salad-stickin-with-chickin/