Dill chicken salad is healthy, easy to make! It’s great on a croissant, a wrap, a salad, or on its own!

Recipe Overview

Why you’ll love it: The addition of fresh dill is a refreshing change from many chicken salad recipes.

How long it takes: 15 minutes
Equipment you’ll need: mixing bowl, measuring cup
Servings: 6

Dill chicken salad and lettuce on croissant.
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Chicken salad is one of my favorite things to make when I’m meal prepping. It keeps well in the fridge and is perfect for a quick lunch or dinner. It’s healthy, packed with lean protein, and so delicious whether you eat it on bread or as a salad.

I have a few recipes for chicken salad and if you haven’t tried them already, be sure to check out my healthy chicken salad with walnuts and grapes (I also make this without walnuts and it’s great), curried chicken salad, avocado chicken salad, or my southwest chicken salad (you’re going to love the flavors in that one!).

I wanted to make a chicken salad that was a little different from the norm. I had a big bunch of dill in the fridge, extra that was left over from my dill potato salad. I think I hit on a winner with this recipe.

In a perfect world with no calories, I’d be enjoying this chicken salad on a soft croissant every single time. However, it’s good on its own, on a pile of lettuce, or in a wrap.

Chicken salad with dill on a croissant.

About This Dill Chicken Salad Recipe

It’s a healthier chicken salad. The dressing is a combination of Greek yogurt and mayonnaise, my go-to combination for chicken salad recipes. The yogurt keeps it light (and adds extra protein) and a little mayo mellows out the tanginess of the yogurt.

Fresh dill gives it plenty of flavor. The dill in this chicken salad goes great with the creamy dressing. It’s fresh, flavorful and a taste of spring no matter what time of the year it is. If you can’t find fresh dill, dry dill can be substituted.

The recipe is versatile. I usually keep the rest of this chicken salad fairly straight-forward with diced celery for crunch and finely minced green onions for flavor. If you like more vegetables in your salad, feel free to add them. Radishes, cucumbers, or green bell peppers are good choices.

What You’ll Need

  • Cooked Chicken: Although the recipe is written for boneless skinless chicken breasts, really any type of cooked chicken will work. You’ll need three to four cups. If you have rotisserie chicken left over, that is fine. Prefer dark meat? Try boneless skinless chicken thighs. Leftover turkey is good, too. Keep reading to learn how to prep chicken to use in recipes like this one.
  • Celery: Crisp green celery adds a nice crunch to the salad, giving it a good texture.
  • Plain Greek Yogurt: You can use any type of plain Greek yogurt, full fat, nonfat, or 2%. Choose what you like best. Just make sure it’s unflavored.
  • Mayonnaise: Again, choose whatever brand you like best.
  • Fresh Dill: Dill is the standout flavor in this salad so fresh dill is the best choice. Dry dill is okay if fresh dill isn’t available but remember you’ll need a lot less (about 1 tablespoon dry). Have extra fresh dill? Make lemon salmon with dill or dill vegetable dip.
  • Green Onion (Scallion): Start with one green onion, finely minced. If you really like onions, go ahead and increase the amount. Use both the white and green parts.
  • Dijon Mustard: This flavorful mustard is so good in dressings. If you’re not a mustard fan, decrease the amount slightly.
  • Apple Cider Vinegar: Just a hint of vinegar adds a bit of acidity to the dressing. If you don’t happen to have apple cider vinegar, another type of vinegar is fine (white vinegar, white wine vinegar, rice vinegar).
  • Salt & Pepper: Begin with the amounts listed on the recipe card, taste the dressing, and add more to your taste.
Chicken salad sandwich with lettuce, another behind.

How To Make This Dill Chicken Salad Recipe

Prep the chicken and veggies. Cut the chicken into small pieces or shred it, if you prefer it that way. Chop the celery, and mix it with the chicken in a large mixing bowl. Finely chop the fresh dill and green onion. Set those aside for a minute.

Make the dressing. For easy clean up, measure the yogurt in a large measuring cup. Next, add the mayonnaise on top of the yogurt so there’s no need to get out another measuring cup. Add the mustard, vinegar, salt and pepper. Give the dressing a good stir right in the measuring cup until it’s well-blended. Fold in the dill and green onions.

Mix everything together. Using a rubber spatula, scrape the contents of the measuring cup into the mixing bowl with the chicken and celery. Gently fold everything together until the chicken is coated with the dressing.

Refrigerate until ready to serve. If you’re not serving the salad right away, cover the bowl and refrigerate it. Stir it again before serving it.

Serve. The chicken salad can be served as a sandwich filling on a croissant, wrap, or bread. It can also be served on a bed of chopped lettuce or on a single leaf of lettuce, with a garnish of fresh dill sprigs or toasted sliced almonds or sunflower seeds.

Make It Your Own

  • Add more vegetables to the salad. Cut up cucumbers, sliced radishes, or chopped green bell pepper are all great additions. Diced tomato or halved cherry tomatoes are wonderful, too, but add them right before serving so your salad doesn’t get too juicy.
  • Lemon dill chicken salad: Replace the cider vinegar with fresh lemon juice and add 2 teaspoons finely grated lemon zest to the dressing. It tastes great with the dill and adds a great fresh bright flavor to this chicken salad
  • Garnish with cheese, seeds, or nuts. Crumbled feta cheese goes particularly well with this salad. Top the salad with toasted sliced almonds or sunflower seeds.
  • Looking for a non-dairy chicken salad? Try avocado chicken salad. The creamy dressing is made with avocados and it’s so good!
  • Not crazy about chicken salad? Try egg salad or chickpea salad.

How To Cook Chicken To Use In Recipes

Keep cooked chicken in your fridge or freezer for recipes like this. Buy a large family pack of chicken and cook it all up at once. Cool it down, cut it into chunks, and store it in freezer bags. It will keep for up to 4 months. It thaws pretty quickly and will be ready to use in all kinds of recipes. It’s a real time-saver!

Storage Tips

Dill chicken salad is perfect for an easy lunch. If you pack a lunch, store the salad in individual size containers so you can grab one and go in the morning. Stored in an airtight container, chicken salad will keep in the refrigerator for three to four days.

Helpful hint: Since the dressing is made with yogurt, the chicken salad tends to separate slightly when you store it, especially when if you choose nonfat yogurt. That’s totally normal. Just give the salad a good stir when you’re ready to eat it.

More Salad Recipes


Dill Chicken Salad – Healthy and Easy!

4.58 from 50 votes
Prep: 15 minutes
Total: 15 minutes
Servings: 6 servings
Dill chicken salad is healthy and easy to make. It's great on a croissant, a wrap, a salad, or on its own.
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  • 1.5 pounds boneless skinless chicken breasts, cooked and diced or shredded (4 cups)
  • ½ cup diced celery (2 stalks)
  • 1 cup plain Greek yogurt
  • ¼ cup mayonnaise (I like the kind made with olive oil)
  • ¼ cup minced fresh dill
  • 2 tablespoons minced green onion (about 1 green onion)
  • 1 tablespoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon coarse ground black pepper, or to taste
  • Bread, wraps, or croissants for serving, if desired


  • In a large bowl, combine cooked chicken and celery.
  • In a small bowl or large measuring cup, combine yogurt, mayonnaise, dill, green onion, dijon mustard, apple cider vinegar, salt and pepper. Taste and season with more salt and pepper if desired.
  • Stir dressing into chicken and celery until everything is coated evenly.
  • Serve immediately with bread, wraps, or croissants or store in a covered container in the fridge for 3 to 4 days (see note).


  • The dressing will separate slightly when stored in the fridge (especially if you use nonfat yogurt). Stir well to combine all ingredients before serving.
  • Love lemon? Replace the cider vinegar with fresh lemon juice and add 2 teaspoons finely grated lemon zest to the dressing. It tastes great with the dill and adds a great fresh bright flavor to this chicken salad.
  • Nutrition information does not include croissant, bread, or wrap.



Serving: 0.75cup, Calories: 218kcal, Carbohydrates: 2g, Protein: 28g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 78mg, Sodium: 432mg, Potassium: 516mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 253IU, Vitamin C: 4mg, Calcium: 54mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.58 from 50 votes (47 ratings without comment)

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  1. Kris says:

    5 stars
    This recipe is DELICIOUS. The dill and yogurt make this so light, refreshing, and a much healthier recipe than others out there. This is definitely a new staple in my household!

    1. Rachel Gurk says:

      So glad you liked it! Thanks for leaving a review!