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This chicken salad recipe is the one I make on repeat, and I mean that literally. I make this at least twice a month for lunch, and it never gets old. I eat it straight from the bowl standing at the fridge. I pile it onto a croissant when I want something that feels a little more put together. I scoop it over lettuce on nights when I want dinner in under ten minutes.
I have made this more times than I can count, and I still look forward to it every single time. That kind of staying power is rare for a recipe this quick.
Two things make this version stand out from every other chicken salad: fresh lemon and lime juice in the dressing, plus a mix of mayonnaise and plain Greek yogurt instead of all mayo. That double citrus keeps the whole thing bright and fresh instead of flat and heavy. The fresh dill ties it all together.
This is not deli-style chicken salad. It tastes lighter and fresher, and it is better than most chicken salad I have ordered at restaurants.
If you love easy, no-cook lunch recipes, my Tuna Pasta Salad and Creamy Pasta Salad are two more that belong in your regular rotation.
Key Ingredients
- Precooked chicken, about 2 1/2 cups shredded or diced. Any precooked chicken works here. I reach for rotisserie most often since it is already shredded and ready to go. Whatever you use, make sure it is cold and not cooked with a lot of sauce or seasoning since the dressing already handles the flavor.
- Mayonnaise, 1/2 cup. This is the base of the dressing and what makes the salad creamy. I use regular full-fat mayo here. Do not reach for the light version.
- Plain Greek yogurt, 1/4 cup. This is what keeps the dressing from tasting heavy. The Greek yogurt adds creaminess and a very slight tang that plays off the citrus. Full-fat, 2%, or nonfat all work.
- Fresh dill, 1 tablespoon minced. Fresh dill is worth buying for this recipe. Dried dill works in a pinch at 1 teaspoon instead of 1 tablespoon, but fresh makes a real difference in how bright the whole salad tastes. The fresh dill also makes a great garnish if you want to add a little green on top when serving.
- Lemon juice and lime juice, 1 tablespoon each. Using both is the point. Lemon and lime together add two slightly different kinds of brightness that cut through the mayo and keep every bite tasting fresh. Fresh squeezed is great, but bottled works just fine.
- Red onion, 1/2 cup diced. Red onion is my preference here because it has more color and sharpness than white or yellow onion. The citrus in the dressing softens the edge of the onion as everything sits together, so it is not overpowering.
- Lemon pepper, 1 teaspoon. This ingredient does double duty. It adds black pepper heat and amplifies the citrus flavor in the dressing. Do not swap it for plain black pepper.
How to Make Chicken Salad
Step 1: Add everything to a large bowl. Place the shredded or diced chicken, red onion, mayonnaise, Greek yogurt, celery, fresh dill, lemon juice, lime juice, garlic powder, lemon pepper, and 1/2 teaspoon of salt into a large bowl.
Step 2: Stir until fully combined. Mix everything together until the dressing fully coats every piece of chicken. Take a minute to make sure nothing is sitting dry at the bottom of the bowl. Taste and add more salt if needed, keeping in mind that pre-seasoned chicken may not need the full amount.
Step 3: Serve cold. This chicken salad is best served cold. If you have time, chill it in the refrigerator for 30 to 60 minutes after mixing so the citrus and dill can absorb into the chicken. It is also good right away if you cannot wait. Garnish with a little minced fresh dill and sliced green onions if you want.
Recipe Tips
- Use cold chicken. This is the most important thing. Warm or room-temperature chicken makes the mayo and Greek yogurt go loose in the dressing. The salad comes together much better when the chicken is fully chilled before mixing.
- Let it sit before serving. This is not required, but it makes a difference. Give the salad 30 to 60 minutes in the refrigerator after mixing and the citrus and dill really absorb into the chicken. Day two tastes even better than day one.
- Taste before you serve, and adjust the salt. The right amount of salt depends on how much seasoning was already in your chicken. Start with 1/2 teaspoon, stir, taste, and go from there.
- Fresh dill vs. dried dill. Fresh is worth buying for this recipe. If all you have is dried, it works in a pinch. But fresh dill has a brightness that dried cannot match, and it makes a great garnish too.
- Keep the bread and crackers separate until you are ready to serve. If you are meal prepping this for the week, store the chicken salad on its own. Adding it to bread or crackers right before eating keeps everything from getting soggy.
Make-Ahead and Storage
- Make-ahead: This chicken salad is a great make-ahead lunch. It keeps well in the refrigerator for 3 to 5 days, and the flavor gets better after the first day.
- Refrigerator: Store in an airtight container for 3 to 5 days. Keep it cold and do not leave it out for more than 2 hours at room temperature.
- Freezer: You can freeze chicken salad in an airtight container for up to 3 months. Thaw it in the refrigerator overnight. Fair warning: the celery tends to soften after freezing, so the texture will not be quite the same as fresh. It still tastes good, but fresh is always better if you have the option.
FAQ
Any precooked chicken works. I use rotisserie chicken most often because it is easy to shred and ready to go. Canned chicken works well if you drain it thoroughly. Leftover baked or poached chicken is also a great option. The one thing to avoid is chicken that was cooked with a lot of sauce or seasoning since the dressing is already doing that work.
Stored in an airtight container, this chicken salad lasts 3 to 5 days in the refrigerator. The flavor is even better on day two once everything has had time to come together.
Yes. This is one of those recipes that benefits from being made a day ahead. Mix everything together, cover, and refrigerate. The citrus and fresh dill absorb into the chicken as it sits and the flavor gets even better over the next 24 hours.
A chicken salad sandwich is the classic move. I love it on a croissant or sourdough. You can also serve it in a wrap, in a pita, over a bed of lettuce, or in lettuce cups for something lighter. Eating it straight from the bowl with a fork is also a completely valid option.
Yes, you can freeze it in an airtight container for up to 3 months. Thaw it in the refrigerator. The texture of the celery softens after freezing and the dressing can separate slightly, so fresh is better when possible.
More Easy Lunch Recipes You May Enjoy
- Asian Chicken Lettuce Wraps
- Chicken Bacon Ranch Pasta Salad
- Salad Supreme Pasta Salad
- Pizza Pasta Salad
Chicken Salad
Ingredients
- 2½ cups precooked chicken shredded or diced
- ½ cup red onion (about ½ onion), diced
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 celery stalks chopped (~¾ cup)
- 1 tbsp fresh dill minced
- 1 tbsp lemon juice (about half of one small lemon)
- 1 tbsp lime juice (about half a lime)
- 1 tsp garlic powder
- 1 tsp lemon pepper
- ½ -1 tsp salt to taste
- Optional garnish: minced fresh dill, sliced green onions
Instructions
- Place chicken, red onion, mayonnaise, plain Greek yogurt, celery, fresh dill, lemon juice, lime juice, garlic powder, lemon pepper and salt in a large bowl and stir until everything is thoroughly combined.2½ cups precooked chicken, ½ cup red onion , ½ cup mayonnaise, ¼ cup plain Greek yogurt, 2 celery stalks, 1 tbsp fresh dill, 1 tbsp lemon juice , 1 tbsp lime juice , 1 tsp garlic powder, 1 tsp lemon pepper, ½ -1 tsp salt
- Plate and serve with fresh dill and sliced green onions as garnishes, optional. Best when served cold.Optional garnish: minced fresh dill, sliced green onions
