Chicken Salad Recipe
I’ve been making this bright, dill-scented chicken salad for years whenever I need a quick, crowd-pleasing meal. It’s the kind of recipe that works for weekday lunches, picnic boxes, and potluck trays because it comes together fast, uses simple pantry staples, and keeps well in the fridge. If you have leftover roast or rotisserie chicken, it’s the perfect transformation—think of it as a delicious reset button for last night’s dinner. (If you need a different crunchy chicken-salad inspiration, I also like the chicken-cashew crunch salad for variety.)
Why you’ll love this dish
This chicken salad is refreshingly simple but full of texture: crisp celery, mild red onion (or scallions), poppable grapes if you like a sweet note, and fresh dill for brightness. It’s fast — under 15 minutes once the chicken is ready — budget-friendly, and very flexible. Make it for school lunches, an easy supper served on toast, or a showy sandwich for guests. Because it uses cooked chicken, it’s ideal for using leftovers or making a large batch from a rotisserie bird.
“Light, tangy, and perfectly crunchy — this chicken salad became our weekday hero.” — a quick note from a longtime recipe tester
The cooking process explained
Before you reach for a spoon, here’s a clear overview so you know what to expect:
- Prep the mix-ins: dice celery, onion (or slice scallions), quarter grapes, and chop fresh dill.
- Shred or chop cooked chicken to roughly 3 cups.
- Whisk the dressing (mayo or yogurt-mayo, Dijon, lemon, celery seeds).
- Combine dressing with chicken and mix-ins; season and chill briefly if you can.
This short flow makes the recipe approachable for beginners and fast for busy cooks.
What you’ll need
- 1 large celery stalk, diced
- 1/2 medium red onion, finely diced (or 3 scallions, thinly sliced)
- 1/2 cup seedless red grapes, quartered (optional — adds sweetness)
- 1 lb cooked chicken, shredded or chopped (about 3 cups)
- 4 sprigs fresh dill, chopped (about 1/4 cup)
- 3/4 cup mayonnaise (or 1/2 cup plain Greek yogurt + 1/4 cup mayo)
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon lemon juice (juice of 1/2 medium lemon)
- 1/2 teaspoon celery seeds (optional, for classic flavor)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Notes and substitutions:
- Use rotisserie chicken or leftover roasted chicken for the quickest start. If you want crispy chicken bites, try cooking thighs or tenders; this air-fryer honey-butter garlic chicken tenders recipe works well if you want a warm, flavored chicken base.
- Swap dill for tarragon or parsley if you prefer a different herb profile.
- Greek yogurt in the dressing reduces calories and adds tang without making the salad watery.
- Omit grapes and add toasted walnuts or pecans for a Waldorf-style crunch.
Directions to follow
- Prepare the mix-ins: Dice the celery and red onion (or thinly slice scallions). Quarter the grapes if using. Chop the dill and squeeze the lemon. Put these into a large mixing bowl.
- Add the chicken: Shred or chop the cooked chicken and add it to the bowl with the vegetables and grapes.
- Make the dressing: In a small bowl, whisk together the mayonnaise (or the yogurt-mayo mix), Dijon mustard, lemon juice, and celery seeds if using.
- Combine: Pour the dressing over the chicken and vegetables. Stir gently until everything is evenly coated.
- Season: Add kosher salt and freshly ground black pepper to taste. Stir lightly and taste again, adjusting acidity or salt if needed.
- Rest or serve: Serve immediately for a fresher crunch, or chill for 30 minutes to let flavors meld and for a better overall texture.
Best ways to enjoy it
Serve this chicken salad in many satisfying ways:
- Classic sandwich: scoop between sliced sandwich bread or croissants with lettuce.
- On greens: mound it on a bed of mixed baby greens for a quick salad lunch.
- In a bowl: serve with crackers, celery sticks, or toast points for easy snacking.
- Stuffed: fill avocado halves or tomato cups for a low-carb, elegant presentation.
Pair it with a crisp pickle, kettle chips, or a simple cucumber salad. For a contrast of flavors and textures, try a side of lightly dressed slaw or fruit salad. If you want an Asian-inspired crunch alongside, this Asian chicken crunch salad gives complimentary textures and flavors.
Storage and reheating tips
- Refrigerator: Store in an airtight container for 3–4 days. Keep it chilled until serving.
- Freezing: Avoid freezing mayonnaise-based chicken salad — the mayo and grapes separate and become watery when thawed. If you must freeze, freeze shredded plain cooked chicken (without dressing) for up to 3 months and assemble the salad after thawing.
- Safety: Always refrigerate within two hours of making. Discard any chicken salad left at room temperature longer than two hours (one hour if above 90°F).
- To refresh leftovers: If the salad seems dry after chilling, stir in a teaspoon or two of mayonnaise or a squeeze of lemon and a splash of water to loosen.
Pro chef tips
- Shred warm chicken: If you shred the chicken while it’s still slightly warm, it absorbs the dressing better and tastes juicier.
- Salt in stages: Add a little salt to the dressing, then season again after mixing with the chicken — the flavors concentrate after resting.
- Texture balance: For more crunch add toasted almonds, celery root, or sunflower seeds. For creamier texture, use more mayo or add a tablespoon of Greek yogurt.
- Make it faster: Use pre-chopped scallions instead of red onion for a milder onion flavor and quicker prep.
- Scale easily: The recipe doubles or triples well for parties with the same dressing-to-chicken ratio.
Creative twists
- Curry Chicken Salad: Stir in 1–2 teaspoons curry powder and swap grapes for golden raisins. Add chopped toasted cashews for crunch.
- Mediterranean: Replace mayo with Greek yogurt, add chopped cucumber, kalamata olives, and a pinch of oregano.
- Avocado Chicken Salad: Fold in diced avocado and skip grapes; serve immediately to avoid browning.
- Low-carb/Keto: Serve in lettuce cups and omit grapes; increase mayo or add olive oil for higher fat.
- Warm variation: Toss warm, cubed cooked chicken with a light lemon-Dijon dressing and serve over wilted greens for a different take.
Helpful answers
Q: How long does this chicken salad take to make?
A: Active prep is about 10–15 minutes if the chicken is already cooked. Chilling for 30 minutes is optional but recommended.
Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is one of the quickest and tastiest options. Remove the skin and shred the meat for best texture.
Q: Can I make this ahead?
A: Yes—make it up to 24 hours ahead. Keep it chilled and stir before serving. Beyond 48–72 hours quality declines, so aim to eat within 3–4 days.
Q: Is it safe to freeze?
A: You can freeze the cooked chicken (without dressing) but not the assembled mayo-based salad. Freezing assembled chicken salad changes texture and causes separation.
Q: What if I don’t like grapes?
A: Replace grapes with chopped apple, pear, dried cranberries, or leave them out entirely and add nuts for crunch.
Conclusion
This dill-and-lemon chicken salad is a reliable, versatile recipe that’s quick enough for weeknight meals and flexible enough for entertaining. If you’d like further reading or alternate takes on classic chicken salads, try this Classic Chicken Salad Recipe or compare techniques in Chicken Salad Recipe (Our Best Ever) | The Kitchn for additional ideas and tips.
Dill and Lemon Chicken Salad
Ingredients
For the Salad
- 1 large celery stalk, diced
- 1/2 medium red onion, finely diced (or 3 scallions, thinly sliced)
- 1/2 cup seedless red grapes, quartered Optional — adds sweetness
- 1 lb cooked chicken, shredded or chopped (about 3 cups)
- 4 sprigs fresh dill, chopped (about 1/4 cup)
For the Dressing
- 3/4 cup mayonnaise (or 1/2 cup plain Greek yogurt + 1/4 cup mayo)
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon lemon juice (juice of 1/2 medium lemon)
- 1/2 teaspoon celery seeds Optional, for classic flavor
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
Preparation
- Dice the celery and red onion (or thinly slice scallions). Quarter the grapes if using. Chop the dill and squeeze the lemon. Put these into a large mixing bowl.
- Shred or chop the cooked chicken and add it to the bowl with the vegetables and grapes.
- In a small bowl, whisk together the mayonnaise (or the yogurt-mayo mix), Dijon mustard, lemon juice, and celery seeds if using.
- Pour the dressing over the chicken and vegetables. Stir gently until everything is evenly coated.
- Add kosher salt and freshly ground black pepper to taste. Stir lightly and taste again, adjusting acidity or salt if needed.
- Serve immediately for a fresher crunch, or chill for 30 minutes to let flavors meld and for a better overall texture.
