2-Point Creamy Dill Chicken Salad
High-Protein • Light • Meal-Prep Favorite
“Love this salad… made it every week for 4 weeks straight!”
Yep — it’s THAT good.
Servings
4 servings
Prep Time
10 minutes
Ingredients
2 cups cooked chicken breast, diced or shredded (skinless)
1 cup celery, chopped
½ cup red bell pepper, chopped (or roasted red pepper)
¼ cup green onion or extra celery (optional)
½ cup fat-free Greek yogurt
2 tbsp light mayonnaise (or all Greek yogurt for lowest points)
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp lemon juice or apple cider vinegar
Salt & black pepper, to taste
👉 WW Points:
• ~2 points per serving (using fat-free yogurt + light mayo)
Instructions
Add chicken & veggies
In a large bowl, combine chicken, celery, red pepper, and onion (if using).
Make it creamy
Add Greek yogurt, light mayo, dill, lemon juice, salt, and pepper.
Mix
Stir until everything is evenly coated and creamy.
Chill (recommended)
Refrigerate 15–30 minutes to let flavors blend.
Serve & enjoy
How to Eat It
🥬 Over lettuce or mixed greens
🌯 In a low-carb wrap
🥒 With cucumber slices or bell pepper scoops
🍞 On light bread or toast