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I know, I know. Everyone claims to have the best chicken salad. But seriously—once you taste our lip-smacking take on chicken salad, your hunt for perfection will be over! The secret is the amazing dressing created with lemon and a pinch of fresh dill. So yum! In just ten minutes, you’ll be well on your way to a new fave that’s versatile, low-carb, and just plain delicious! Serve this chicken salad on a sandwich, a wrap, or with pita chips and veggies. You simply can’t go wrong! Be sure to keep the recipe handy, because you’ll be the star of the barbeque when you show up with this one!

WHY WE LOVE THIS CLASSIC CHICKEN SALAD RECIPE
- Quick and easy to make
- Healthy lunch or snack
- Can be served in a variety of ways
- Low carb option (serve on or over lettuce)
- Makes the perfect chicken salad sandwich
- Tons of flavor
- Great way to use up leftover chicken
- Perfect for summer picnics or barbecue
- Great as leftovers for 3-5 days
- Can be frozen for up to 3 months

INGREDIENTS
- 2½ cups precooked chicken
- ½ cup red onion
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 celery stalks chopped
- 1 tbsp fresh dill minced
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp lemon pepper
- ½ -1 tsp salt
- Optional garnish: minced fresh dill, sliced green onion
HOW TO MAKE CHICKEN SALAD AT HOME
This recipe will come together in just 2 super easy steps and only takes about 10 minutes to prep. It’s best served cold and is delicious as leftovers for the next few days, too!
- Place shredded chicken, chopped red onion and celery in a large bowl.
Pro-tip: 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! - Stir together with the mayonnaise, plain Greek yogurt, fresh dill, lemon juice, lime juice, garlic powder, lemon pepper until they are thoroughly combined.
- Plate and serve with dill and green onion as optional garnish.

VARIATIONS / OPTIONS / ADD-INS
- PRECOOKED CHICKEN: Any chicken will work but make sure whatever chicken you use isn’t greasy or saucy, since this recipe already has enough liquid. I love using rotisserie chicken. If using canned chicken, be sure to drain it well first.
- ONION: You can choose which type of onion you want to use. I really like red onions for this salad.
- GREEK YOGURT: You can replace this with sour cream if you don’t have any plain Greek yogurt.
- FRESH DILL: Fresh dill will taste the best but dried can be used in a pinch if necessary. Because dried dill is more concentrated in flavor, reduce it to just 1 teaspoon instead.
- LEMON & LIME JUICE: Either fresh or from concentrate is fine. You can also use just lime juice, or just lemon juice, if you don’t have both.
- SALT: I recommend adding salt to taste, but depending on if your cooked chicken has been salted, increase or decrease the amount of salt that you add in here.

OTHER Quick and EASY Chicken RECIPES

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 tase
- 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.
- Plate and serve with fresh dill and sliced green onions as garnishes, optional. Best when served cold.