If you’re looking for a creamy, protein-packed lunch that comes together in minutes, look no further than the Chicken Salad!
Ready in just 15 minutes, it’s a smart way to use leftovers from a lemon herb roasted chicken thigh dinner, making it a go-to for busy weeknights.
Did you know chicken salad started as a clever way to stretch leftover cooked chicken into a satisfying meal? With a handful of simple ingredients, you can spoon it into cheesy garlic chicken wraps or onto toasted bread for a meal that will impress your family and friends.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
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Ingredients for Chicken Salad
To create the perfect chicken salad, you’ll need the following ingredients:
Essential Ingredients
- 2½ cups precooked chicken shredded or diced, such as leftover rotisserie chicken
- ½ cup red onion about ½ onion, diced
- ½ cup mayonnaise for a rich, creamy base
- ¼ cup plain Greek yogurt for extra tang and a lighter texture
- 2 celery stalks chopped (about ¾ cup) for crunch
- 1 tablespoon fresh dill minced
- 1 tablespoon lemon juice about half of one small lemon
- 1 tablespoon lime juice about half a lime
- 1 teaspoon garlic powder for savory depth
- 1 teaspoon lemon pepper for bright citrus flavor
- ½ to 1 teaspoon salt adjusted to taste
Optional Ingredients
- Minced fresh dill for garnish
- Sliced green onions for garnish and a mild onion bite
How to Prepare the Chicken Salad
Here’s how to make it:
- Prep the Vegetables: Finely dice the red onion and chop the celery into small pieces, about ¾ cup total. Mince the dill so it blends evenly into the salad.
- Mix the Dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lime juice, garlic powder, lemon pepper, and ½ teaspoon salt until smooth, about 1 minute.
- Combine the Salad: Add the chicken, red onion, celery, and dill to the dressing. Gently fold with a spatula for 1-2 minutes until everything is evenly coated.
- Season and Chill: Taste and add up to ½ teaspoon more salt if needed. Garnish with green onions and dill, then refrigerate for 30 minutes so the flavors meld, or serve right away.
Variations and Customizations
One of the great things about chicken salad is its versatility!
- Crunchy Add-Ins: Fold in ½ cup diced apple, halved grapes, or toasted pecans for sweetness and extra texture.
- Spicy Kick: Stir in ¼ teaspoon cayenne pepper or a few dashes of hot sauce to wake up the flavors.
- Lighter Version: Replace the mayonnaise with additional Greek yogurt for a lower-fat option that stays creamy.
- Serving Styles: Spoon the salad onto croissants, butter lettuce cups, or crisp crackers for a fun twist.
Serving Suggestions
Serve your chicken salad alongside golden homemade cornbread for a classic, comforting lunch.
For a refreshing beverage, pair it with iced green tea with a squeeze of lemon or a glass of sparkling lemonade.
Conclusion
In just a few simple steps, you’ve created a bright, creamy chicken salad that is sure to become a family favorite.
It’s a fantastic choice for weeknight dinners, packed lunches, or meal prepping for the week ahead.
Don’t hesitate to get creative with your add-ins and seasonings, because there’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use rotisserie chicken instead of cooking chicken from scratch?
Yes, a store-bought rotisserie chicken is a convenient choice, so shred about 2½ cups of meat and discard the skin.
Can I make this chicken salad without mayonnaise?
You can use all Greek yogurt instead, which keeps it lighter with a slightly tangier flavor.
How should I store leftover chicken salad?
Keep it in an airtight container in the refrigerator for up to 3-4 days, and give it a quick stir before serving.
Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings
Description
This Creamy Lemon Dill Chicken Salad features tender precooked chicken tossed with crunchy celery and red onion in a tangy mayonnaise and Greek yogurt dressing brightened by lemon, lime, and fresh dill.
It’s perfect for busy weeknight dinners, packed lunches, or meal prepping for the week ahead.
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 stalks celery, chopped (about ¾ cup)
- 1 tablespoon fresh dill, minced
- 1 tablespoon lemon juice, about half of one small lemon
- 1 tablespoon lime juice, about half a lime
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- ½ to 1 teaspoon salt, to taste
- fresh dill, minced, optional garnish
- green onions, sliced, optional garnish
Instructions
- Prep the Vegetables: Finely dice the red onion and chop the celery into small pieces, about ¾ cup total. Mince the dill so it blends evenly into the salad.
- Mix the Dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lime juice, garlic powder, lemon pepper, and ½ teaspoon salt until smooth, about 1 minute.
- Combine the Salad: Add the chicken, red onion, celery, and dill to the dressing. Gently fold with a spatula for 1-2 minutes until everything is evenly coated.
- Season and Chill: Taste and add up to ½ teaspoon more salt if needed. Garnish with green onions and dill, then refrigerate for 30 minutes so the flavors meld, or serve right away.
- Prep Time: 15 minutes
