This simple, healthy chicken salad recipe is made with breast meat from a cooked rotisserie chicken, fresh lemon and dill. Fast and easy, and perfect for all diets including low-carb, keto, Whole30, Paleo, gluten-free and of course, WW.
Chicken Salad with Lemon and Dill
I love having easy lunches in my refrigerator for when I need a quick lunch on the go. Keeping my refrigerator stocked with healthy lunch options prevents me from getting hangry, and making bad choices! A few of my go-tos lately are chickpea egg salad, chickpea tuna salad, and asparagus, egg and bacon salad. This chicken salad is inspired from my local health food store. It’s so simple, made with just 4 ingredients not counting salt! For a more traditional recipe, you can try my classic chicken salad recipe.
I love making my chicken salads from a supermarket rotisserie chicken. You can purchase them so cheap, and it makes for a juicy, tender chicken salad with minimal effort. If you don’t want to use a rotisserie chicken you can also cook the chicken breasts yourself if you wish in the slow cooker or poach it on the stove.
How To Cook Chicken Breast in the Slow Cooker
If you prefer to cook the chicken breast yourself in the slow cooker, cover the chicken with enough chicken broth (or water and salt) to cover, about 2 to 3 cups. Cover and cook on low until the chicken easily shreds, about 4 hours.
Chicken Salad Tips and Variations
- Other herbs would be wonderful here, swap the dill for basil, chives or parsley.
- You can serve this so many ways. If you want to keep it low carb, serve this with salad greens and cucumbers, in lettuce cups, or make a lettuce wrap. To serve with grains, this would be great with a quinoa salad, bean salad, in a wrap or on whole grain bread.
- You can refrigerate up to 4 days.
More Chicken Salad Recipes You Make Like:
- Cilantro Chicken Salad
- Chicken Salad with Avocado
- Lighter Classic Chicken Salad
- Houston’s Grilled Chicken Salad
- BBQ Chicken Salad
Chicken Salad with Lemon and Dill
- 10 1/2 ounces cooked skinless boneless chicken breasts, from 1 whole rotisserie chicken
- 2 tablespoons fresh dill
- zest and juice of 1 lemon
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- Remove the chicken legs, wings and thighs from the rotisserie chicken and set aside for another meal.
- 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. Add the fresh dill, lemon juice, lemon zest, olive oil and salt.
- Refrigerate until ready to eat.
53 comments on “Chicken Salad with Lemon and Dill”
Can’t wait to try these recipes
I made this yesterday and it was amazing! Super healthy and delicious! Thank you for the recipe! I will definitely be sharing this!
This simple but flavorful recipe was so fresh and clean. My 3rd time making it. I live in NC and I have dill in my herb pot that is going crazy. Wonderful way to use it. I have shared this recipe link with several folks already. I prepared this while my chicken was still warm so that it really absorbed the lemon and dill. Thank you for such a refreshing chicken salad.
Glad you enjoyed it!
This was so easy and delicious. I paired it with a small avocado cut up and it was so good. It was great to have 3 lunches ready for the week. Thank you again, Gina <3
So so delicious and simple!! I ❤️ Skinnytaste!
That looks amazing! Sometimes less really is more! Thanks!
This is a really easily and delicious recipe! It’s great to make ahead of time and know you have lunch/dinner prepared. I didn’t have rotisserie chicken so I grilled up some boneless, skinless chicken breasts to dice. It’s filling with a salad or over some cauliflower rice. This recipe is definitely going into the lunch rotation.
Super easy, super yummy! As soon as my kids like flavor I’m sure they’ll be into this one too 🤣