Chicken Salad

5 from 2 votes

This chicken salad recipe comes together in 10 minutes with precooked chicken, fresh dill, lemon and lime juice, and a mayo-Greek yogurt dressing. It is creamy without feeling heavy, and the double citrus keeps it tasting fresh. Great for sandwiches, wraps, lettuce cups, or eating straight from the bowl.

Prep Time10

Total Time10

Course: lunch, Salad

Cuisine: American

Servings:

Calories: 358kcal

Author: Jennifer Fishkind

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

Notes

Storage:

Cover your chicken salad in an airtight container, and then refrigerate it for up to 3-5 days. You can also freeze this in an airtight container for a few months, no more than 3. Thaw in the refrigerator.

Important Notes:

If you are using canned chicken, make sure to drain it really well. After draining, you can even place it on a paper towel and pat it dry to make sure that it doesn’t have extra water or oils. This will keep the chicken salad from getting too soggy or runny!

Nutrition