“15-Minute Chicken Dill Salad That’ll Wow Your Taste Buds”

By:

Christina R. Jones

July 17, 2025

This post may contain affiliate links learn more

Jump to Recipe·Print Recipe

Oh my gosh, you have to try this chicken dill salad – it’s my go-to summer lifesaver! I first made it on a sweltering day when the thought of turning on the oven made me sweat just thinking about it. I had leftover rotisserie chicken, some sad-looking cucumbers about to go bad, and a bunch of fresh dill from my neighbor’s garden. What started as a “clean out the fridge” experiment became my absolute favorite light lunch. The crisp cucumbers, that bright pop of dill, and the creamy Greek yogurt dressing come together in the most refreshing way. It’s perfect stuffed in a pita, piled on greens, or just eaten by the forkful straight from the bowl!

Why You’ll Love This Chicken Dill Salad

Trust me, this isn’t just another chicken salad recipe – it’s the one you’ll crave! Here’s why:

15-minute magic: Raid your fridge, toss everything together, and boom – lunch is served (no cooking required!)
Crunchy-creamy perfection: Juicy chicken meets crisp cucumbers and that addictive yogurt-dill dressing
Freshness overload: Bright lemon and herbs make every bite taste like summer in a bowl
Healthier twist: Greek yogurt replaces heavy mayo – same creaminess, way more protein
Endlessly versatile: Stuff it, dip it, or eat it straight from the mixing bowl (no judgment!)

Seriously – once you try this, you’ll wonder how you ever settled for boring chicken salads before.

Ingredients for Chicken Dill Salad

Here’s the beautiful thing about this recipe – every ingredient pulls its weight! You’ll want:

2 cups cooked chicken (shredded or diced – rotisserie chicken works wonders here)
1/4 cup fresh dill (chopped fine – stems removed, just those feathery fronds)
1/2 cup Greek yogurt (full-fat for creaminess, but low-fat works too)
1 tbsp lemon juice (fresh squeezed – none of that bottled stuff!)
1/2 cup cucumber (diced small – I like English cucumbers for fewer seeds)
1/4 cup red onion (finely chopped – soak in cold water for 5 minutes if you’re sensitive to the bite)
1 tsp Dijon mustard (the secret tang booster)
Salt and pepper (to taste – don’t skip seasoning!)

See? Simple, fresh ingredients that come together like magic. Now let’s make some salad!

How to Make Chicken Dill Salad

Okay, let’s get mixing! This chicken dill salad comes together faster than you can say “second helpings,” but there are a few tricks to make it absolutely perfect. Don’t worry – I’ve made all the mistakes so you don’t have to!

Step 1: Prepare the Chicken and Vegetables

First things first – that chicken needs some love! If you’re using rotisserie chicken (my lazy-girl secret), remove the skin and shred the meat with two forks or your fingers. You want bite-sized pieces – not too big, not too small. For the cucumbers, dice them into little cubes about the size of peas (trust me, bigger chunks just don’t coat as well). The red onion? Finely chopped is the way to go – we want flavor without overwhelming onion breath!

Step 2: Mix the Dressing

Now for the magic! In a medium bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard until smooth. This is where your arm gets a little workout – you want it completely lump-free. Then fold in that gorgeous fresh dill (yes, you can use dried in a pinch – but only 1 tablespoon since it’s more concentrated). The dressing should look creamy and speckled with green. Give it a taste – needs more lemon? More salt? Adjust now before it hits the chicken!

Step 3: Combine and Chill

Here’s where patience pays off! Gently toss the chicken and veggies with the dressing until everything is beautifully coated. Don’t overmix – you want to keep some texture. Now the hard part: cover it and pop it in the fridge for at least 30 minutes (I know, the waiting is torture!). This chill time lets the flavors get to know each other – the dill mellows, the chicken absorbs the dressing, and everything transforms from “good” to “oh-my-gosh amazing.” Pro tip: if you can wait an hour? Even better!

chicken dill salad - detail 1

See? Three simple steps stand between you and the most refreshing chicken salad of your life. Now go forth and mix – your taste buds will thank you!

Tips for the Best Chicken Dill Salad

Want to take your chicken dill salad from good to “can’t-stop-eating-it” great? Here are my foolproof tricks:

Rotisserie shortcut: Store-bought rotisserie chicken is my weekday hero – just remove the skin and shred the meat while it’s still slightly warm (absorbs flavors better!)
Texture play: Toss in a handful of toasted walnuts or sliced almonds for crunch – the nuttiness pairs perfectly with dill
Dill timing: Add half the dill when mixing, then sprinkle the rest on top before serving for maximum fresh herb pop
Chill factor: Always let it rest covered in the fridge – the flavors deepen beautifully (overnight is magical if you can wait!)
Brighten it up: A splash of white wine vinegar or extra lemon zest right before serving wakes up all the flavors

These little touches make all the difference between “just chicken salad” and “the chicken salad everyone begs you to make!”

Serving Suggestions

This chicken dill salad is a shape-shifter – it’s delicious no matter how you serve it! My absolute favorite way? Piled high on a warm, buttery croissant (trust me, it’s life-changing). But it’s equally amazing scooped onto crisp greens, stuffed in pita pockets, or spread on crackers for an easy appetizer. Feeling fancy? Serve it in little lettuce cups for a light and pretty presentation. The possibilities are endless – and every single one is delicious!

Storage and Reheating

Here’s the good news – this chicken dill salad actually tastes better the next day as the flavors meld! Store it in an airtight container in the fridge for up to 3 days (any longer and the cucumbers get soggy). Fair warning: don’t freeze it – the yogurt dressing separates and turns watery when thawed. And honestly? It’s so delicious cold, you won’t even want to reheat it!

Chicken Dill Salad Variations

Once you’ve mastered the basic chicken dill salad, try these fun twists!

Protein swap: Leftover turkey or canned tuna work beautifully in place of chicken (perfect for post-holiday meals!)
Herb experiments: Swap dill for fresh tarragon or chives if you want something different – tarragon adds a lovely licorice note
Creamy alternatives: Try half mayo/half yogurt, or for dairy-free, use avocado or tahini as the base
Extra veggies: Toss in halved grapes, diced apples, or shredded carrots for sweetness and crunch
Greek vibes: Add crumbled feta and kalamata olives for a Mediterranean spin

The best part? You can tweak this recipe endlessly based on what’s in your fridge – it’s practically foolproof!

Nutritional Information

Let’s be real – we’re eating this because it’s delicious, but the nutrition perks don’t hurt either! Based on my standard recipe (using full-fat Greek yogurt), each generous 1-cup serving clocks in at about 180 calories with a whopping 22g of protein – hello, lunchtime win! Of course, nutrition varies by ingredients – swap yogurt types or add nuts, and your numbers will change. But whether you’re counting macros or just want something fresh and satisfying, this chicken dill salad delivers on all fronts!

FAQ About Chicken Dill Salad

Got questions about this chicken dill salad? I’ve got answers! Here are the most common things readers ask me:

Can I make chicken dill salad ahead of time?

Absolutely! In fact, I recommend making it at least 30 minutes ahead – the flavors get better as they mingle. It keeps beautifully in the fridge for up to 3 days (just give it a quick stir before serving). The cucumbers stay surprisingly crisp!

What can I use if I don’t have fresh dill?

While fresh is best, you can substitute 1 tablespoon dried dill in a pinch. The flavor won’t be quite as bright, so I like to add extra lemon zest to compensate. Another option? Try fresh parsley or chives for a different but still delicious herb flavor.

Is this chicken salad keto-friendly?

Yes! With just 8g net carbs per serving (thanks to that Greek yogurt base), it fits perfectly into a keto lifestyle. For even fewer carbs, you could skip the onions or reduce the amount slightly.

Can I freeze chicken dill salad?

Unfortunately no – the yogurt dressing separates when frozen and thawed, leaving you with a watery mess. But since it comes together so quickly, you’re better off making it fresh when you want it!

What’s the best way to serve this?

My family goes wild for it stuffed in croissants or piled on a bed of butter lettuce! It’s also fantastic as a sandwich filling, on crackers, or even as a dip with veggie sticks. Get creative – this salad plays well with almost anything!

Share Your Experience

Did you make this chicken dill salad? I’d love to hear how it turned out! Drop a comment below with your favorite way to serve it, or snap a pic for your foodie friends – this recipe deserves to be shared!