This Dill Chicken Salad recipe combines tender chicken, crisp celery, and fresh dill in a creamy lemon dressing. A little Dijon mustard adds a gentle tang, while finely chopped red onion brings just enough bite to balance the richness.
It’s an easy recipe for lunches, sandwiches, or a simple dinner when you don’t feel like spending much time in the kitchen.
Using cooked, cooled chicken keeps preparation straightforward, and a short rest in the refrigerator gives the flavors time to come together. Serve it on toasted bread, tuck it into a wrap, or spoon it over lettuce for a fresh, satisfying meal.
Recipe Overview
- Preparation time: 20 minutes
- Cooking time: 0 minutes, using cooked chicken
- Chilling time: 30 minutes
- Total time: 50 minutes
- Servings: 4
- Serving size: Approximately one-quarter of the finished salad
The timing above assumes your chicken is already cooked and chilled. If you are starting with raw chicken, allow additional time for cooking and cooling before making the salad.
Ingredients
For the Chicken Salad
- 3 cups cooked, skinless chicken breast, diced or shredded (420 g)
- 2 medium celery stalks, finely diced (about 100 g)
- ¼ cup finely diced red onion (40 g)
- ¼ cup loosely packed fresh dill, finely chopped (about 4 g)
For the Dressing
- ⅓ cup mayonnaise (75 g)
- ¼ cup plain nonfat Greek yogurt (60 g)
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
Fresh dill is the main flavor here, so choose a bunch with green, delicate fronds. Avoid dill that looks yellow or feels slimy. If fresh dill is unavailable, substitute 1 tablespoon dried dill weed, then taste after chilling before adding more.
Plain Greek yogurt gives the dressing a little tang without making it too thin. Be sure to use unflavored yogurt rather than a sweetened variety.
Directions: How to Make Dill Chicken Salad
1. Prepare the cooked chicken.
Start with chicken that is fully cooked and cold. Check for any remaining skin, bones, or firm pieces of cartilage, then remove them.
For a chunky salad, cut the chicken into small, even cubes, approximately ½ inch wide. For a softer sandwich filling, pull it apart with two forks into short shreds.
You can also combine diced and shredded chicken for a mixture that holds together while still having some texture.
Measure out 3 cups and place the chicken in a large mixing bowl. If it has collected moisture during storage, gently blot it with a paper towel first. Excess liquid can dilute the dressing.
2. Chop the vegetables and dill.
Wash the celery, dry it thoroughly, and trim the ends. Slice each stalk lengthwise into thin strips, then cut across the strips to make small pieces. Finely diced celery distributes evenly through the salad and makes sandwiches easier to eat.
Peel and finely dice the red onion. If you prefer a milder onion flavor, soak the measured onion in cold water for 5 minutes. Drain it well and pat dry before adding it.
Rinse the dill and dry it carefully. Remove the thicker stems, then finely chop the tender fronds and thin stems.
3. Mix the creamy lemon dressing.
In a separate medium bowl, combine the mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, garlic powder, salt, and pepper.
Whisk until the dressing looks smooth and evenly blended. Scrape around the bottom and sides of the bowl so no pockets of mustard or seasoning remain.
When zesting the lemon, grate only the yellow outer layer. The white layer underneath can taste bitter. Zest the lemon before cutting and juicing it; a whole lemon is easier to hold.
4. Combine the salad ingredients.
Add the celery, red onion, and chopped dill to the bowl of chicken. Spoon the dressing over the mixture.
Using a large spoon or flexible spatula, gently fold everything together. Lift the chicken from the bottom of the bowl and turn it through the dressing until evenly coated.
Avoid stirring too vigorously, especially if your chicken is finely shredded. Gentle mixing helps preserve its texture and keeps the finished salad from becoming overly compact.
5. Check the consistency and seasoning.
The salad should be creamy enough to hold together without sitting in a pool of dressing. Chicken can absorb moisture differently depending on how it was cooked, so check the texture before chilling.
Taste a small spoonful. The lemon should add freshness, the mustard should stay in the background, and the dill should be noticeable throughout.
Wait until after chilling before making major seasoning adjustments. The onion, dill, and dressing become more flavorful as they rest together.
6. Chill for 30 minutes.
Cover the bowl or transfer the salad to an airtight container. Refrigerate for at least 30 minutes before serving.
This resting time allows the dressing to coat the chicken more thoroughly and softens the sharpness of the onion. It also gives the dill time to flavor the entire mixture.
If preparing lunch ahead, you can make the salad the evening before. Keep bread, crackers, and lettuce separate until serving so they retain their texture.
7. Stir and serve.
Give the chilled salad a gentle stir, then taste once more. If you adjust the seasoning or add more dressing, remember that the nutrition estimates will change slightly.
Serve on whole-grain bread with lettuce, inside a pita, or in a tortilla wrap. It also works well spooned into lettuce leaves or served alongside sliced cucumber and crackers.
For the best sandwich texture, dry any washed lettuce before assembling. A layer of lettuce between the bread and chicken salad can help slow down sogginess.
8. Store the leftovers.
Transfer leftovers to a covered container and refrigerate promptly. Keep the salad cold, and use it within 3–4 days of when the chicken was originally cooked. Mixing older cooked chicken into a fresh salad does not restart its storage time.
Freezing is not recommended for the best texture. The creamy dressing may separate after thawing, and the celery can lose its crunch.
Nutrition Facts
Estimated nutrition per serving, based on four equal portions:
| Nutrient | Estimated amount |
|---|---|
| Calories | 335 |
| Protein | 35 g |
| Carbohydrates | 4 g |
| Total fat | 19 g |
| Saturated fat | 3 g |
| Fiber | 1 g |
| Sodium | 450 mg |
These estimates include the listed salad and dressing ingredients, using regular mayonnaise, plain nonfat Greek yogurt, and chicken breast cooked without added salt.
Bread, wraps, crackers, and other serving additions are not included. Actual values vary by ingredient brands, chicken preparation, substitutions, and portion size.
