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Home Recipes by Type Main Dish Chicken
30 30 Minutes or Less GF Gluten-Free

Dill Chicken Salad – Healthy and Easy!

4.58
/5
15 minutes mins
21 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 09/12/2018Updated: 01/27/2023

This post may contain affiliate links. Please read my disclosure policy.

This dill chicken salad is healthy, easy to make and perfect if you like to meal prep! It's great on a croissant, a wrap, a salad, or on its own!

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.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 What You’ll Need
  • 4 How To Make This Recipe
  • 5 Make It Your Own
  • 6 Make-Ahead Ideas
  • 7 Storage Tips
  • 8 More Salad Recipes
  • 9 Get the Recipe: Dill Chicken Salad – Healthy and Easy!

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, 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.

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. I keep the rest of this chicken salad fairly straight-forward: diced celery for crunch and finely minced green onions for flavor.

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. What’s your favorite way to eat chicken salad?

Chicken salad with dill on a croissant.

About This Recipe

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.

This recipe is pretty versatile. If you like more vegetables in your salad, feel free to add them. Radishes, cucumbers, or green bell peppers are good choices.

I’ll get you started on the recipe here. Look for the printable recipe card near the bottom of the post for complete instructions, measurements, and nutrition information.

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. Check out the Make-Ahead Ideas for ways 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 Recipe

It’s so easy. 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.

Next stir up the dressing ingredients. For easy clean up, measure the yogurt in a large measuring cup. Next, add the mayonnaise on top of the yogurt – 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.

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.

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

Serve the salad 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.
  • 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
  • Add cheese. Crumbled feta cheese goes particularly well with this salad.
  • Add nuts or seeds. 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.

Make-Ahead Ideas

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!

  • Instant Pot shredded chicken – You can shred or cube the chicken depending on how you want to use it.
  • Roasted bone in chicken breasts – I find that bone in chicken has more flavor.
  • Air fryer chicken breasts – It’s so easy to make chicken in your air fryer. If you prefer, make air fryer chicken thighs.
  • Roasted Chicken – Roast a whole chicken for dinner and save the leftovers for a recipe like this one.

Storage Tips

Stored in an airtight container, chicken salad will keep in the refrigerator for three to four days. It’s perfect for an 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.

One thing to note is that 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

Southwestern BBQ Chicken Salad (best chopped salad!)

Greek Orzo Salad with Shrimp

Black Bean and Avocado Salad (great with chips!)

Quinoa Chickpea Salad with Blackberries & Candied Pepitas

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Dill chicken salad on a croissant.
Recipe

Get the Recipe: Dill Chicken Salad – Healthy and Easy!

4.58 from 49 votes
Prep Time: 15 minutes mins
Total Time: 15 minutes mins
6 servings
Print Rate Recipe
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Dill chicken salad is healthy and easy to make. It's great on a croissant, a wrap, a salad, or on its own.

Ingredients

  • 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

Instructions

  • 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).

Notes

  • 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.

Nutrition Information

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

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Kris says

    September 24, 2022 at 4:52 pm

    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!

    Reply
    • Rachel Gurk says

      October 2, 2022 at 9:04 pm

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

      Reply
  2. Raven says

    June 23, 2022 at 6:28 pm

    I can’t wait to try it. I am dairy free. Would one cup of just mayo be too much?

    Reply
    • Rachel Gurk says

      July 3, 2022 at 11:21 am

      That should be okay!

      Reply
  3. Vanessa Teague says

    June 12, 2022 at 7:12 pm

    5 stars
    Made this the other day and added walnuts and apple. It was very good.

    Reply
    • Rachel Gurk says

      June 20, 2022 at 12:06 pm

      Great additions!

      Reply
  4. frances says

    August 6, 2021 at 5:50 pm

    5 stars
    I added a few craisins… because I like Walmart’s chicken salad so much. Served up on a buttered croissant. My hubby & I loved it and we appreciate & thank you for posting this delicious recipe.

    Reply
    • Rachel Gurk says

      August 18, 2021 at 12:00 pm

      Sounds like a perfect lunch! Thanks for taking the time to leave a review!

      Reply
  5. Jacob @FlavorThyme says

    June 11, 2020 at 9:54 pm

    I love dill on everything, but especially on chicken salad. It’s really a match made in heaven. This is a great recipe and I can’t wait to share it!

    Reply
    • Rachel Gurk says

      June 12, 2020 at 11:03 am

      I agree! I’m so glad you liked it!

      Reply
  6. John says

    April 16, 2019 at 3:38 pm

    This was excellent, Rachel! Great flavor combination! I added a little celery salt, garlic powder and onion powder, but that’s just personal preference. It was already great without added anything.

    Reply
    • Rachel Gurk says

      April 16, 2019 at 4:44 pm

      I’m so happy to hear you liked this! Thank you for taking the time to come back and leave a comment!

      Reply
  7. 2pots2cook says

    September 17, 2018 at 2:24 am

    Perfect for my office lunch. Thank you !

    Reply
  8. denise says

    September 14, 2018 at 4:40 pm

    potato rolls are really good with chicken salad–but they have to be Martin’s brand

    Reply
    • Rachel Gurk says

      September 15, 2018 at 7:10 am

      Oooh I’ll have to look for those, thanks for the tip!

      Reply
  9. sheenam | thetwincookingproject.net says

    September 14, 2018 at 12:54 pm

    Oh this looks so good!! Trying this for sure!!!

    Reply
    • Rachel Gurk says

      September 15, 2018 at 7:10 am

      I hope you love it!

      Reply
  10. Leslie says

    September 12, 2018 at 9:23 pm

    I find chicken salad served in an avocado half to be a very satisfying meal. No bread necessary. Thank you for another healthified appetizing recipe.

    Reply
    • Rachel Gurk says

      September 15, 2018 at 7:11 am

      OOoh I love avocado – that sounds delicious! Thanks for sharing that idea!

      Reply
  11. Bonnie says

    September 12, 2018 at 4:25 pm

    This is so good and I like that it keeps in the fridge for a few days.

    Reply
    • Rachel Gurk says

      September 15, 2018 at 7:11 am

      Me too :) I’m glad you like it!

      Reply

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