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Dill Chicken Salad Recipe - Fresh, Bright, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie or poached)
  • 1/3 cup mayonnaise (use avocado or olive oil mayo if you like)
  • 1/3 cup plain Greek yogurt (2% or whole milk for best texture)
  • 2–3 tablespoons fresh dill, finely chopped (plus more to taste)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest (optional but brightens everything)
  • 1/3 cup celery, finely diced
  • 1/4 cup red onion, finely diced (or 2 tablespoons minced shallot)
  • 1/3 cup sliced almonds or roasted pepitas (optional for crunch)
  • Salt and black pepper to taste
  • Pinch of garlic powder (optional)

Method
 

  1. Prep the chicken. If using rotisserie, remove skin and bones, then chop or shred. For poached chicken, simmer salted water, add breasts, and cook gently until just done, then cool and shred.
  2. Make the dressing. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, lemon zest, and a pinch of garlic powder. Season with salt and pepper.
  3. Add the mix-ins. Fold in the celery, red onion, and most of the dill. Stir to combine.
  4. Combine with chicken. Add the chicken and toss until evenly coated. Taste and adjust salt, pepper, lemon, and dill.
  5. Add crunch. Fold in the sliced almonds or pepitas right before serving for texture.
  6. Chill briefly. Cover and refrigerate for 20–30 minutes so the flavors meld. Sprinkle with extra dill before serving.
  7. Serve. Spoon onto toasted sourdough, stuff into a lettuce wrap, roll in a tortilla, or serve over mixed greens with cucumber and tomatoes.