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Chicken Salad Recipe

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This chicken salad recipe is the one I make on repeat, and I mean that literally. I make this at least twice a month for lunch, and it never gets old. I eat it straight from the bowl standing at the fridge. I pile it onto a croissant when I want something that feels a little more put together. I scoop it over lettuce on nights when I want dinner in under ten minutes.

Creamy chicken salad sandwich with lettuce, tomato, and fresh dill.

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I have made this more times than I can count, and I still look forward to it every single time. That kind of staying power is rare for a recipe this quick.

Two things make this version stand out from every other chicken salad: fresh lemon and lime juice in the dressing, plus a mix of mayonnaise and plain Greek yogurt instead of all mayo. That double citrus keeps the whole thing bright and fresh instead of flat and heavy. The fresh dill ties it all together.

This is not deli-style chicken salad. It tastes lighter and fresher, and it is better than most chicken salad I have ordered at restaurants.
If you love easy, no-cook lunch recipes, my Tuna Pasta Salad and Creamy Pasta Salad are two more that belong in your regular rotation.

Why This Recipe Works

  • Double citrus in the dressing. Lemon and lime together add two slightly different kinds of brightness. The lemon is clean and floral; the lime has a little more edge. Together, they cut through the mayo and keep every bite tasting fresh.
  • Mayo and Greek yogurt, not one or the other. All mayo can taste heavy. All Greek yogurt can taste too tangy. The combination gives you a creamy dressing that feels lighter than the typical deli version without sacrificing richness.
  • Fresh dill. This is what makes it taste like an actual recipe and not just chicken stirred into a jar of mayonnaise. Fresh dill has a brightness that dried dill cannot replicate, and it carries all the way through the bowl.

Key Ingredients

Chicken salad ingredients.
  • Precooked chicken, about 2 1/2 cups shredded or diced. Any precooked chicken works here. I reach for rotisserie most often since it is already shredded and ready to go. Whatever you use, make sure it is cold and not cooked with a lot of sauce or seasoning since the dressing already handles the flavor.
  • Mayonnaise, 1/2 cup. This is the base of the dressing and what makes the salad creamy. I use regular full-fat mayo here. Do not reach for the light version.
  • Plain Greek yogurt, 1/4 cup. This is what keeps the dressing from tasting heavy. The Greek yogurt adds creaminess and a very slight tang that plays off the citrus. Full-fat, 2%, or nonfat all work.
  • Fresh dill, 1 tablespoon minced. Fresh dill is worth buying for this recipe. Dried dill works in a pinch at 1 teaspoon instead of 1 tablespoon, but fresh makes a real difference in how bright the whole salad tastes. The fresh dill also makes a great garnish if you want to add a little green on top when serving.
  • Lemon juice and lime juice, 1 tablespoon each. Using both is the point. Lemon and lime together add two slightly different kinds of brightness that cut through the mayo and keep every bite tasting fresh. Fresh squeezed is great, but bottled works just fine.
  • Red onion, 1/2 cup diced. Red onion is my preference here because it has more color and sharpness than white or yellow onion. The citrus in the dressing softens the edge of the onion as everything sits together, so it is not overpowering.
  • Lemon pepper, 1 teaspoon. This ingredient does double duty. It adds black pepper heat and amplifies the citrus flavor in the dressing. Do not swap it for plain black pepper.

What Chicken to Use

You have a few good options here, and all of them work:

  • Rotisserie chicken is what I use most of the time. Grab one from the store, shred or dice it, and you are already halfway done.
  • Canned chicken is a genuinely good shortcut here. Drain it well and break it up before mixing. Make sure it is fully drained so the salad does not get watery.
  • Leftover baked or poached chicken works great too. Dice or shred it after it has cooled completely.
  • One thing to avoid: chicken that has been cooked with a lot of sauce, seasoning, or grease. The dressing is already built to flavor everything, so you want a relatively neutral starting point.
chicken salad in a bowl.

How to Make Chicken Salad

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