Best 3 Dilled Chicken Salad Recipes

Indulge in a culinary journey with our delectable Dilled Chicken Salad, a harmonious blend of flavors that will tantalize your taste buds. This classic dish, often served as a sandwich filling or atop a bed of crisp lettuce, is elevated with the addition of fresh dill, bringing a burst of aromatic freshness. Our recipe collection offers a versatile range of variations to cater to diverse preferences, including a traditional version, a tangy lemon-dill rendition, a creamy Greek yogurt-based option, and an avocado-enriched variation for a creamy and nutritious twist. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making this dish a delightful choice for lunch, dinner, or a refreshing summer meal.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-ROASTED CHICKEN WITH ARUGULA SALAD AND DILLED ORZO

Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo image

Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Everyone will love this Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo for dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 35m

Number Of Ingredients 10

Ingredients

1 chicken (about 3 1/2 pounds), cut into 10 pieces
6 garlic cloves, smashed
2 lemons, quartered
1 teaspoon dried oregano
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 cup orzo
1/2 teaspoon dried dill
2 tablespoons red-wine vinegar
3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well

Steps:

Preheat oven to 450 degrees. Set a large saucepan of water to boil.
On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.

Nutrition Facts : Calories 733 g, Fat 38 g, Fiber 2 g, Protein 59 g

DILLED CHICKEN SALAD

Dilled Chicken Salad image

I usually harvest a bounty of recipe requests whenever I serve this hearty, fresh-tasting salad with its delicate dill flavor. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) spiral pasta, cooked and drained
2 cups cubed cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 envelope (1 ounce) ranch salad dressing mix
2 cups sour cream
1 cup mayonnaise
1 cup milk
3 tablespoons minced fresh dill or 1 tablespoon dill weed
1/2 teaspoon garlic salt

Steps:

In a large bowl, combine the first five ingredients. In another large bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 446 calories, Fat 24g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 736mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

DILLED COUSCOUS SALAD WITH CHICKEN

Dilled Couscous Salad with Chicken image

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 cups canned low-salt chicken broth
1/4 teaspoon salt
1 1/4 cups couscous
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup red wine vinegar
1/3 cup olive oil
2 teaspoons grated orange peel
1 1/2 cups shredded cooked chicken
2 green onions, sliced
2 tablespoons currants
2 tablespoons minced fresh dill

Steps:

Bring chicken broth and salt to boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork and cool slightly.
Combine orange juice, vinegar, oil and orange peel in large bowl. Mix in couscous. Refrigerate until well chilled.
Add chicken, green onions, currants and dill to couscous in bowl. Season with salt and pepper and serve.

Tips:

For the best flavor, use freshly cooked chicken. Rotisserie chicken is a great option, or you can boil or bake chicken breasts or thighs.
Don't overcook the chicken, or it will become dry and tough. Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
Use a variety of fresh herbs in your chicken salad. Dill is a classic choice, but you can also use parsley, chives, basil, or tarragon.
Add some chopped celery, onion, or grapes for crunch and sweetness.
Use a light mayonnaise or Greek yogurt as the base of your chicken salad. This will help to keep the salad light and fluffy.
Season the chicken salad to taste with salt, pepper, and lemon juice.
Serve the chicken salad on a bed of lettuce or in a sandwich or wrap.

Conclusion:

Dilled chicken salad is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it on a bed of lettuce, in a sandwich or wrap, or as a dip with crackers or vegetables, this classic recipe is sure to please everyone at your table. With its fresh herbs, tender chicken, and creamy mayonnaise base, dilled chicken salad is a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!