Ingredients
Dressing
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 lemon, juiced
- ¼ cup chopped fresh herbs (such as basil, parsley, and chives)
- Kosher salt and pepper, to taste
Salad
- 2 cups cooked, shredded chicken
- ½ cup sliced scallions
- ½ cup chopped dates
- ⅓ cup chopped pistachios
Instructions
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, plain Greek yogurt, Dijon mustard, fresh lemon juice, chopped herbs, and a generous pinch of kosher salt and black pepper until the mixture is smooth and well combined.
- Combine salad ingredients: Add the cooked, shredded chicken, sliced scallions, chopped dates, and chopped pistachios to the dressing. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
- Season and serve: Taste the salad and adjust the seasoning with additional salt and pepper as needed. Serve immediately or refrigerate for up to 3 days to allow flavors to meld.
Notes
- The salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Use rotisserie chicken for a quick shortcut.
- Feel free to substitute or add other nuts like almonds or walnuts for different textures.
- This salad is excellent served over greens, in a sandwich, or on its own.
- For a dairy-free version, substitute mayo with a dairy-free mayonnaise and omit the Greek yogurt or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
