Best 7 Dill Chicken Salad Recipes

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Indulge in a delectable culinary journey with our versatile dill chicken salad, a dish that harmonizes the delicate flavors of fresh dill, tender chicken, and a symphony of crisp vegetables. This versatile dish, perfect for a light lunch, a hearty sandwich filling, or as a refreshing addition to your next potluck, is a delightful blend of textures and flavors that will tantalize your taste buds. With three variations to choose from - classic dill chicken salad, avocado ranch dill chicken salad, and Greek yogurt dill chicken salad - you can embark on a culinary adventure that caters to your unique preferences.

1. **Classic Dill Chicken Salad:**

- Revisit the roots of this timeless classic, featuring a harmonious balance of mayonnaise, mustard, celery, red onion, and the aromatic essence of fresh dill.

2. **Avocado Ranch Dill Chicken Salad:**

- Embark on a creamy and tangy escapade with this innovative variation, where ripe avocado and tangy ranch dressing join forces to create a luscious and flavorful alliance.

3. **Greek Yogurt Dill Chicken Salad:**

- Discover a healthier twist on this beloved dish, where Greek yogurt lends its tangy creaminess, while cucumber and feta cheese add a refreshing crunch and a touch of Mediterranean flair.

Let's cook with our recipes!

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING



Warm Chicken Salad with Asparagus and Creamy Dill Dressing image

To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad-it's a whole new take on a one-pot dinner.

Provided by Anna Stockwell

Categories     30 Days of Groceries     Chicken     Potato     Dill     Asparagus     Watercress     Lemon     Quick & Easy     Quick and Healthy     Dinner     Spring     Mint

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound baby new potatoes
1 (2 1/2-pound) rotisserie chicken
1/3 cup mayonnaise
1/4 cup finely chopped dill
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 pound asparagus (about 1 bunch), trimmed
2 cups watercress or baby arugula
1/2 cup mint leaves
Lemon wedges (for serving)

Steps:

  • Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
  • Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
  • Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
  • Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.

DILL CHICKEN SALAD



Dill Chicken Salad image

Make and share this Dill Chicken Salad recipe from Food.com.

Provided by Lacy S.

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

4 chicken breasts, precooked and diced
1 onion, diced
6 celery ribs, diced
3 tablespoons dill
1 cup mayonnaise
salt
pepper

Steps:

  • Place chicken, onion, and celery in a large bowl and toss to combine.
  • In a smaller bowl mix mayonnaise and dill.
  • Stir mayonnaise mixture into chicken and add salt and pepper to taste.
  • Serve on bread or with crackers.
  • * You can add more or less mayo to your liking.
  • ** We like alot of dill flavor so we use fresh dill. You can also adjust this amount to your liking.

DILL LEMON CHICKEN PASTA SALAD



Dill Lemon Chicken Pasta Salad image

This recipe serves fifty people! Cooked chicken breast and lemon penne pasta tossed with a creamy buttermilk and dill mixture. A simple and scrumptious solution for those large gatherings with fifty of your closest friends!

Provided by Cobra

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 25m

Yield 50

Number Of Ingredients 7

20 pounds skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
3 stalks celery, chopped
5 pounds lemon penne pasta
12 cups mayonnaise
1 cup lemon juice
2 teaspoons dried dill weed
4 cups buttermilk

Steps:

  • In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
  • Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.

Nutrition Facts : Calories 885.5 calories, Carbohydrate 36.2 g, Cholesterol 157 mg, Fat 56.6 g, Fiber 1.6 g, Protein 56.9 g, SaturatedFat 10.4 g, Sodium 437.5 mg, Sugar 3.2 g

TARRAGON-DILL GRILLED CHICKEN SALAD



Tarragon-Dill Grilled Chicken Salad image

This light and tangy summer salad combines the smoky flavor of grilled chicken with the crunch and sweetness of apples and grapes. Serve it with croissants or another type of sweet, buttery bread. The salad also works well as a sandwich filling.

Provided by Timothy Woodward

Categories     Salad

Time 1h17m

Yield 6

Number Of Ingredients 16

½ cup lemon juice
¼ cup olive oil
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes, or to taste
3 (6 ounce) skinless boneless chicken breasts
½ cup sour cream
½ cup reduced-fat mayonnaise
¼ cup rice vinegar or cider vinegar
¼ cup fresh lemon juice
1 cup seedless red grapes, halved
1 large Granny Smith apple, cored and chopped
½ cup celery, diced
½ onion, finely chopped
½ cup fresh tarragon, finely chopped
2 teaspoons finely chopped fresh dill
salt and pepper to taste

Steps:

  • To make the marinade, mix 1/2 cup lemon juice, olive oil, garlic, and red pepper flakes together in a bowl.
  • Place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade. Refrigerate for at least 30 minutes.
  • To make the dressing, mix the sour cream, mayonnaise, vinegar, and 1/4 cup lemon juice together in a bowl, and blend thoroughly. Set aside.
  • Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Remove chicken from marinade, and discard marinade. Cook chicken on preheated grill, turning once, until meat is firm, and juices run clear, about 4 to 5 minutes per side. Remove chicken from grill, and cool. Finely chop chicken, and place in a large bowl.
  • Add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken. Stir in the mayonnaise dressing, and toss until ingredients are evenly coated. Season to taste with salt and pepper. Serve immediately, or refrigerate overnight to let flavors blend further.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 17.2 g, Cholesterol 63.9 mg, Fat 22.1 g, Fiber 1.8 g, Protein 19.5 g, SaturatedFat 5.4 g, Sodium 221.5 mg, Sugar 10.4 g

LOW CARB SOUTHERN DILL PICKLE CHICKEN SALAD RECIPE - (4.6/5)



Low Carb Southern Dill Pickle Chicken Salad Recipe - (4.6/5) image

Provided by aerin8

Number Of Ingredients 7

2 cups cooked chicken, shredded
1 ⁄4 cup dill pickles, finely diced
1 hard boiled egg, peeled and diced
2 ⁄3 cup mayonnaise
1 ⁄8 teaspoon onion powder
1 ⁄4 teaspoon black pepper
1 ⁄2 packet sugar substitute, optional

Steps:

  • Fold all ingredients together in a large bowl, shredding chicken with a fork until it is at your desired consistency. The sugar substitute is optional, but adds a nice balance to the salty dill pickles. Cover and refrigerate for 30 minutes for the ingredients and flavors to mingle, or serve immediately. Serve over a green salad and garnish with fresh dill if you have any on hand. George's Tips: I like to finely mince 1⁄3 of the chicken in a food processor and shred the remaining 2⁄3 with a fork to make a salad that is the best of both worlds; ground and chunky. Variation: I make an entirely different Dill Chicken Salad by replacing the dill pickle with fresh cucumber, and adding 1⁄4 teaspoon of salt, and 2 teaspoons of chopped fresh dill. calories: 175|fat: 8.5g |protein: 21g |fiber: 0g |net carbs:2.5g

CHICKEN SALAD CROISSANTS WITH FRESH DILL



Chicken Salad Croissants with Fresh Dill image

Fresh dill is the secret to the success of these cold sandwiches. I like to use miniature croissants when serving them as an appetizer.

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 20m

Yield 21 servings.

Number Of Ingredients 8

3 cups diced grilled chicken
1 can (11 ounces) mandarin oranges, drained and halved
1 cup halved seedless red grapes
2 celery ribs, finely chopped
1/2 cup mayonnaise
1/4 cup sunflower kernels
2 tablespoons minced fresh dill or 2 teaspoons dill weed
7 croissants or 21 miniature croissants, split

Steps:

  • In a bowl, combine the first seven ingredients. Spoon onto croissants; replace tops. If using large croissants, cut into thirds. Serve immediately.

Nutrition Facts : Calories 178 calories, Fat 11g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 201mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

PASTA SALAD WITH CHICKEN ARTICHOKES AND DILL



PASTA SALAD WITH CHICKEN ARTICHOKES AND DILL image

Categories     Chicken

Yield 6-8

Number Of Ingredients 14

Dressing
1/4 cup packed stemmed dill leaves
1 med garlic clove peeled
1/4 cup lemon juice
2/3 cup mile EOV or vegie oil
1/4 tsp each salt and pepper
Salad Ingredients
1 14 oz can artichoke hearts drained rinsed and quatered
1 med avocado peeled , pitted cubed and rinsed
1 to 2 tablspoons vegie oil
2 whole chicken breasts skine on boned and split
1/2 lb dry pasta ( penne) cooked and cooled
1/2 pint cherry tomatoes rinsed and halved
1 5 oz can pitted black olives drained and halved

Steps:

  • Insert metal blade in dry processor contaiher Process dill until minced with machine running drop garlic through chute, add lemon juice and process adding oil in a thin stream within 30 seconds. Pulse in salt and pepper Pour dressing into a large mixing bowl, add artichokes and avocado cubes and refrigerate 2 hours to marinate Rub chicken breasts with half the olive oil and barbecue over moderate heat. or heat 2 tablspoons oil in pan and saute chicken breasts in it until just cooked through, usually 15-20 mins turning once Ste chicken aside to cool to room temperature Slice crosswise into strips About an hour befreo serving time add cooked pasta to arthichoke mixture in bowl Add chicken pieces to tomatoes and olives Toss gently but thoroughly to mix, taking care not to smash avodaco Season to taste with salt and pepper and serve at room temperature Serves 6-8

Tips:

  • For the best flavor, use fresh dill. If you don't have fresh dill, you can use 1 tablespoon of dried dill.
  • To make the chicken salad more creamy, add 1/2 cup of mayonnaise.
  • If you like a crunchier chicken salad, add 1/2 cup of chopped celery or 1/2 cup of chopped walnuts.
  • To make the chicken salad more tangy, add 1 tablespoon of lemon juice or 1 tablespoon of vinegar.
  • If you're looking for a lighter chicken salad, use Greek yogurt instead of mayonnaise.
  • Serve the chicken salad on a bed of lettuce, or use it as a sandwich filling.

Conclusion:

Dill chicken salad is a delicious and versatile dish that can be enjoyed in many different ways. It's perfect for a quick and easy lunch or dinner, and it's also a great option for potlucks and picnics. With its fresh dill flavor and creamy texture, dill chicken salad is sure to be a hit with everyone who tries it.

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