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Chicken Salad with Lemon and Dill

Chicken Salad with Lemon and Dill

The ultimate comfort food, Chicken Salad with Lemon and Dill is refreshing and light yet satisfying. It combines tender chicken with vibrant lemon and fragrant dill for an easy weeknight dinner that you'll crave. Make it tonight!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 3 servings
Course: Dinner, Salads
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 10 1/2 ounces cooked skinless boneless chicken breasts from 1 whole rotisserie chicken
  • 2 tablespoons fresh dill
  • 1 lemon zest and juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt

Equipment

  • Cutting Board
  • Kitchen Knife

Method
 

  1. Remove the chicken legs, wings and thighs from the rotisserie chicken and set aside for another meal.
  2. Remove the skin from the 2 breasts and remove the meat from the bones. Break the chicken into chunks with your hands or a knife and place into a large bowl.
  3. Add the fresh dill, lemon juice, lemon zest, olive oil and salt.
  4. Refrigerate until ready to eat.

Notes

  • Storage: Keep the salad in an airtight container in the refrigerator. It lasts for about 3 to 4 days, making it perfect for meal prep.
  • Freezing: I don't recommend freezing this salad as the texture of the chicken and dill won't hold up well after thawing.
  • Pairing: This salad pairs beautifully with fresh bread, pita chips, or a simple green salad. It’s also great for brunch!
  • Spice it Up: If you enjoy a kick, consider adding a dash of cayenne pepper or some diced jalapeños for a spicy twist.
  • Make it a Meal: To turn this salad into a more filling dish, serve it with quinoa or brown rice on the side.