Chicken Salad Recipe

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.

Key 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.

How to Make Chicken Salad