Truffle Chicken Salad Dip

Truffle Chicken Salad Dip

By Nancy Sun | @chefnancysun

INGREDIENTS:

  • Cooked chicken breast (poached, seared, shredded, grilled, roasted, leftover rotisserie chicken - any and all work), cubed into small bite sized pieces (4 ounces)
  • 2% Greek yogurt, half of a single serve container (about 1/3 cup) 
  • Mayo (1/2 tablespoon) 
  • Celery, one stalk diced
  • Dijon mustard (1/2 teaspoon)
  • Freshly cracked black pepper (1/2 teaspoon)
  • TRUFF Truffle Olive Oil (1 tablespoon)
  • Salt (1/2 teaspoon)
  • Firehook Rosemary Sea Salt Crackers

INSTRUCTIONS:

  1. In a mixing bowl, combine yogurt, squeeze of mayo, Dijon mustard, truffle oil, salt, and pepper
  2. Once combined, mix in chicken and celery 
  3. Serve with extra freshly cracked pepper and drizzle of TRUFF Truffle Olive Oil 
  4. Taste for salt - bonus for topping with a pinch of flakey sea salt! 
  5. Serve with Firehook Rosemary Sea Salt Crackers

Serving: 1 serving

  • Rosemary Sea Salt

    Rosemary Sea Salt

    Rosemary Sea Salt

    $6.99 USD
    $6.99 USD
    Delicate rosemary and flaky sea salt, baked together to crunchy snack perfection.
    Shop Now
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INSTRUCTIONS:

  1. In a mixing bowl, combine yogurt, squeeze of mayo, Dijon mustard, truffle oil, salt, and pepper
  2. Once combined, mix in chicken and celery 
  3. Serve with extra freshly cracked pepper and drizzle of TRUFF Truffle Olive Oil 
  4. Taste for salt - bonus for topping with a pinch of flakey sea salt! 
  5. Serve with Firehook Rosemary Sea Salt Crackers

Serving: 1 serving