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This dill chicken salad is a meal prep MVP. If I had a dollar for every time I threw together this chicken salad because I didn’t feel like cooking, I’d have… well, a lot of dollars and a fridge full of chicken salad. My dill chicken salad is bright, creamy, and packs just enough tang to keep things interesting. It’s what I make when I want something satisfying without breaking a sweat.
Key ingredients for dill chicken salad
- Chicken breast – I like to boil and shred it, but rotisserie or pre-shredded works too. It’s the hearty base for this creamy mix.
- Red onion – Adds that sharp crunch and brightness. Just enough to wake the salad up without overpowering it.
- Celery – A must for that crisp bite. It’s classic, and it works.
- Fresh dill – The star. This herb gives the salad a fresh, herby punch that sets it apart.
- Mayonnaise – Brings the creaminess, no explanation needed.
- Greek yogurt – Lightens things up and adds a little tang to balance the mayo.
- Red wine vinegar – Adds acidity to cut through the creaminess.
- Dijon mustard – Adds a little dynamic and depth (don’t skip this).
- Salt & black pepper – Brings it all together and makes the flavors pop.
Faqs for this recipe
Boil chicken breasts for about 20 minutes, then shred them with a stand mixer or hand mixer. It’s quick and easy.
Absolutely. Just remove the skin and bones, and shred or chop the meat.
It stays fresh in an airtight container in the fridge for up to 5 days.
Yes, it’s perfect! Make a batch at the start of the week and enjoy it cold whenever you need a quick bite.
Dill Chicken Salad
Ingredients
- 1.5 lbs chicken breast , shredded or diced
- ¼ c red onion, diced
- ½ c celery, diced
- ¼ c fresh dill , chopped
- ¼ c mayo
- ½ c greek yogurt
- 1 tsp red wine vinegar
- 2 tsp dijon mustard
- Ground black pepper
- Salt
Instructions
- Place the shredded chicken in a large bowl.
- In a smaller bowl stir together the onion, celery, dill, mayo, yogurt, vinegar, and mustard.
- Add the mayo mixture in the bowl with the chicken and stir until well combined. I like to use my hands to really mix it up well. Season with salt and pepper then give one last stir.
- Serve on bread for sandwiches, with crackers or with lettuce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
