Creamy Dill Chicken Salad
Poached chicken, celery, and red pepper in a dill yogurt dressing
This is a lunch bowl you can make once and eat for days. Chicken gets a gentle poach so it stays juicy, then it is diced with celery and red pepper. A mix of Greek yogurt, mayo, and a lot of fresh dill coats every cube. The bowl looks like the photo – creamy, herby, with red and green in every scoop.
About 45 minutes if you cook the chicken. Fifteen if you start with a rotisserie bird.
Why you’ll love this salad
- 38g protein per bowl – lunch that lasts
- Only 5g net carbs – no grapes, no bread
- About 45 minutes, or 15 with leftover chicken
- Creamy dill dressing without a heavy mayo-only coat
- Celery crunch and red pepper in every bite
- Better on day two after it chills
Health notes
- High protein: Breast meat plus Greek yogurt in the dressing.
- Low carb: Veg and herbs, no sweet mix-ins.
- Lighter cream: Half yogurt, half mayo keeps it rich without a full-mayo bowl.
- Four servings: Meal-prep boxes for the week.
Key element – poach, do not boil the chicken hard
A hard boil tightens the meat and you get dry cubes. Keep the pot at a bare simmer until the thickest piece hits 165 F. Cool it before you dice. Cold chicken holds a clean cube and the dressing clings instead of turning watery.
Ingredients
Chicken
- 1 1/2 lb (680g) boneless skinless chicken breast
- 4 cups water or chicken broth
- 1 tsp salt + 4 peppercorns (or a bay leaf)
Salad
- 2 celery stalks, diced small
- 1/2 red bell pepper, diced
- 1/4 cup fresh dill, chopped (plus extra to finish)
- 2 Tbsp red onion, minced (optional)
Dressing
- 1/2 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt + 1/4 tsp black pepper
Swaps
- Rotisserie: Use 4 cups diced leftover chicken and skip the poach. Ready in about 15 minutes.
- All yogurt: Use 3/4 cup Greek yogurt and skip mayo. Tangier, a little less rich.
- No red pepper: Use diced cucumber (seeded) or extra celery.
- Herb swap: Half dill, half parsley if you want a milder bowl.
Instructions
| 1 | Poach the chicken. Put breasts in a pot and cover with water or broth by 1 inch. Add salt and peppercorns. Bring just to a simmer, then lower the heat. Cook 16 to 18 minutes until the thickest piece is 165 F. Do not let it boil hard. |
| 2 | Cool and dice. Lift the chicken onto a plate. Rest 10 minutes, then dice into 1/2-inch cubes. Cool completely before the dressing goes on or it will thin out. |
| 3 | Stir the dressing. In a large bowl, mix yogurt, mayo, lemon, Dijon, garlic powder, salt, pepper, and most of the dill. Taste. It should be a little salty and herby – the chicken will mute it. |
| 4 | Fold it together. Add chicken, celery, red pepper, and onion if using. Fold gently so the cubes stay intact. The mix should look creamy, not soupy. If it is tight, add 1 Tbsp yogurt. |
| 5 | Chill and serve. Cover and chill at least 20 minutes (overnight is better). Finish with extra dill. Serve in a bowl, in lettuce cups, or over cucumber slices. |
Pro tips
- Dice the veg small so you get red and green in every scoop, like the photo.
- Fresh dill is the flavor. Dried works in a pinch – use 1 tsp and let it sit longer.
- If the salad weeps after a day, stir in 1 Tbsp yogurt. Do not add more mayo first.
- A squeeze of lemon just before serving wakes the dill back up.
- Keep it cold. This is a mayo-yogurt salad – fridge, not the counter.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 320 |
| Protein | 38g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 16g |
| Sodium | 540mg |
Estimates with chicken breast, 2% Greek yogurt, and regular mayo. Rotisserie chicken and full-fat yogurt will shift the numbers.
Variations
Pickle dill
Fold in 2 Tbsp diced dill pickle and a splash of pickle brine.
Avocado
Add 1/2 diced avocado just before serving so it does not brown in the fridge.
Curry dill
Add 1 tsp mild curry powder to the dressing for a warmer bowl.
Lettuce cups
Spoon into butter lettuce leaves. Same macros, no extra carbs.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; stir before serving |
| Freezer | Not ideal | Dressing splits when thawed |
| Meal prep boxes | Up to 4 days | Pack cold; add lettuce the day you eat |
FAQ
Test your knowledge
5 quick questions about this salad
1. Protein per serving?
2. Net carbs per serving?
3. How should you cook the chicken?
4. Why cool the chicken before dressing?
5. When does this salad taste best?
