Dill and Lemon Chicken Salad
A bright, dill-scented chicken salad that's quick to prepare, perfect for lunches, picnics, or potlucks, especially with leftover rotisserie chicken.
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.
Notes
Use rotisserie chicken or leftover roasted chicken for the quickest start. Swap dill for tarragon or parsley for a different herb profile. Refrigerate in an airtight container for 3–4 days. Do not freeze assembled mayo-based salad.