Feta Dill Chicken Salad

Feta Dill Chicken Salad is tangy, creamy, and packed with salty feta and sweet red peppers. Try it for your next BBQ or picnic!

Author: Devour-blog.com

Prep time: 5 mins

Ingredients

•½ cup light mayo

•¼ cup light sour cream

•1 clove garlic, finely chopped or crushed

•1 tablespoon dried dill weed (or 3 tablespoons fresh dill, chopped)

•1 tablespoon apple cider vinegar

•¼ teaspoon coarse salt

•¼ teaspoon black pepper

•2 and ½ cups chopped cooked chicken (I used just about one whole supermarket rotisserie chicken, light and dark meat but no skin)

•½ cup feta, crumbled

•½ of a red pepper, finely chopped (about ½ cup)

•Buns, bread, wraps, or lettuce leaves, for serving (as desired)

Directions

►In a medium bowl, combine mayo, sour cream, garlic, dill, vinegar, salt and pepper. 

►Stir in chicken and feta to combine. 

►Let sit at least 1 hour before serving; stir in red pepper just before you serve the salad (unless you don’t mind pink it turning pink!).

►Serve as desired on bread, buns, wraps or lettuce leaves. Salad can be made ahead, and will keep in the refrigerator for 2-3 days.