Fresh, tangy, and totally crave-worthy!

When the weather heats up, I crave meals that are cool, clean, and full of flavor—and this Lemon Dill Chicken Salad hits all the right notes. It’s my take on a classic dill pickle potato salad, but I swapped the spuds for protein-packed chicken and added a burst of lemony brightness. It’s crunchy, creamy, herby, and perfect for meal prep, potlucks, or picnics in the park.

🥒 Ingredients:

• 2 cups cooked chicken breast, chopped or shredded (rotisserie works great!)
• ½ cup finely chopped celery
• ¼ cup red onion, finely diced
• ⅓ cup dill pickles, chopped
• 2 tablespoons fresh dill, chopped
• Zest of 1 lemon
• Juice of ½ lemon
• ½ cup mayonnaise (or half mayo, half Greek yogurt for a lighter touch)
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• Optional: chopped hard-boiled egg (for a nod to that classic salad base!)

🥗 Instructions:

1. Prep the Chicken – If you’re using leftover or rotisserie chicken, chop or shred it into bite-sized pieces and set aside.
2. Make the Dressing – In a large bowl, whisk together mayo, lemon juice and zest, Dijon mustard, garlic powder, and a good pinch of salt and pepper.
3. Mix it Up – Add in the chopped pickles, red onion, celery, fresh dill, and chicken. Gently stir until everything is coated and well combined.
4. Chill – Let it sit in the fridge for 15–30 minutes so the flavors can meld.
5. Serve It Up – Spoon it into lettuce cups, pile it onto toast, or eat it straight from the bowl. No judgment here!

🍋 Lemon Dill Chicken Salad

Recipe by Alison J. Ball

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 2 cups cooked chicken breast, chopped or shredded (rotisserie works great!)

• ½ cup finely chopped celery

• ¼ cup red onion, finely diced

• ⅓ cup dill pickles, chopped

• 2 tablespoons fresh dill, chopped

• Zest of 1 lemon

• Juice of ½ lemon

• ½ cup mayonnaise (or half mayo, half Greek yogurt for a lighter touch)

• 1 tablespoon Dijon mustard

• ½ teaspoon garlic powder

• Salt and black pepper to taste

• Optional: chopped hard-boiled egg (for a nod to that classic salad base!)

Directions

• Prep the Chicken – If you’re using leftover or rotisserie chicken, chop or shred it into bite-sized pieces and set aside.
• Make the Dressing – In a large bowl, whisk together mayo, lemon juice and zest, Dijon mustard, garlic powder, and a good pinch of salt and pepper.
• Mix it Up – Add in the chopped pickles, red onion, celery, fresh dill, and chicken. Gently stir until everything is coated and well combined.
• Chill – Let it sit in the fridge for 15–30 minutes so the flavors can meld.
• Serve It Up – Spoon it into lettuce cups, pile it onto toast, or eat it straight from the bowl. No judgment here!

Recipe Video