I’m going to just go ahead and say it. Dill is my favorite summer herb. That’s right, it beats out basil. I know, I know, basil is delicious. And I would never pass up a dish that uses the fresh basil of summer. But in the heat of summer I long for anything and everything with fresh summer dill. Things like this Creamy Dill Chicken Salad Sandwich with fresh dill, mayo, Greek yogurt, a little dijon, garlic and red onion. It is the perfect summer lunch. Just think of it as a ranch chicken sandwich. And really, who doesn’t love ranch?
I mentioned on this post for Creamy Avocado Ranch Dressing that I am a ranch kinda girl. I always have been.
It probably goes back to that whole dill loving thing.
I love to dip just about anything in ranch. In fact, when I was a server, on my breaks I would dip bread in ranch as my snack. That’s right. Bread. In. Ranch.
It was a whole thing when I was a server. Maybe it’s just a server thing. Because it wasn’t just at work either. I would ask for a side of ranch for my bread when I went out to other restaurants. And while my dining companions would look at me like I was a weirdo, the servers would just nod and smile. Like they knew.
Or they thought I was weird and were just being polite.
Which, now that I think about it, probably makes more sense. Hmmm…
Let’s move on.
Dipping bread in ranch is where I got the idea for this chicken salad sandwich. We’ve established that I love dill and ranch and dipping bread in ranch. Well I also love chicken salad. So I got the crazy idea to put them all together.
And it worked.
It worked so well.
And the best part is, if you pick up a rotisserie chicken at the store (One of my favorite short cuts. The Costco one is yummo), there is absolutely no cooking involved. That, my friends, makes this sandwich perfect for hot summer days.
Creamy Dill Chicken Salad SandwichPrint Recipe
- 1/4 cup fat free Greek Yogurt
- 1/4 cup mayonnaise
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoons plus 1 teaspoon fresh dill
- 1/2 teaspoon dijon mustard
- 1/3 cup diced red onion
- 3 cups cooked shredded chicken
- 8 slices multigrain bread
Whisk together Greek yogurt, mayonnaise, vinegar, salt, pepper, garlic powder, dill and dijon mustard in a bowl.
Fold in red onion and shredded chicken. Mix well. Cover and refrigerate for at least 1 hour to let the flavors meld.
To make the sandwiches, spoon chicken salad onto one slice of bread. Top with lettuce and another slice of bread. Repeat with remaining ingredients to make 4 sandwiches. Serve.