Dilled Chicken Salad Recipe

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chick salad 5

This chicken salad recipe makes for a great lunch on a sandwich, spread on crackers, or to really lighten it serve on slices of fresh cucumber. You can make your chicken salad with mayonnaise if you prefer, but I love the tang of plain Greek yogurt- it is reminiscent of sour cream, and cuts a lot of fat and calories out of the recipe. chick salad 6 If you are looking for simple ways to cut back- I recommend using plain Greek yogurt anywhere you would add in sour cream or mayo. Have you ever tried making Chicken Salad with freshly shredded chicken? It’s amazing and I have included the simplest way to do it, using your stand mixer. chick salad 2 To make the shredded chicken in a KitchenAid Mixer follow these simple instructions. Shredded Chicken: Brush raw chicken breasts with olive oil, season with salt and pepper, and place on baking sheet. Bake in oven preheated to 350° for 15-25 minutes, or until no longer pink in the center- cut center to Fasten on your flat beater attachment (they usually come with it) if not you can grab one here. KitchenAid K45B Flat Beater Replacement for KSM90 and K45 Stand Mixer Place chicken in bowl, straight from the oven and turn mixer on low, gradually increase speed until you Super easy! chick salad 3 I have not had to buy canned chicken since I discovered that trick, who needs all that sodium? check doneness.(time will vary depending on how thick your chicken breasts are)are on medium and chicken is thoroughly shredded. Shredded chicken freezes well in a freezer safe bag. Press bags flat and stack in freezer to maximize space.
Yield: 4

Dilled Chicken Salad Recipe

Dilled Chicken Salad Recipe
Prep Time 10 minutes
Total Time 10 minutes


  • 2 cups shredded cooked chicken
  • ¼ cup plain Greek yogurt
  • 2 Tbsp. sweet relish
  • 1 Tbsp. Dill weed
  • ½ tsp. Celery salt
  • ½ stalk of celery diced finely
  • pepper to taste


  1. Combine all ingredients in a medium bowl until thoroughly mixed.
  2. For best results – allow chicken salad to sit in refrigerator for at least 1-2 hours before serving, to allow all flavors to combine.

Nutrition Information:



Amount Per Serving: Calories: 123 Saturated Fat: 1g Cholesterol: 54mg Sodium: 505mg Carbohydrates: 3g Sugar: 2g Protein: 16g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.

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Enjoy! What is your family’s favorite kind of sandwich?

Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!

Latest posts by Michele Brosius (see all)

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  • Reply
    April 9, 2014 at 8:38 am

    Recipe sounds great but did you notice the ingredients are repeated?
    Hope to try it soon but with only half, lol.

    • Reply
      Michele Brosius
      April 9, 2014 at 12:44 pm

      Thanks for noticing the double ingredients. All fixed up. Enjoy

  • Reply
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    June 5, 2016 at 10:24 am

    Your recipe sounds so yummy! I love the idea of putting it on cucumber slices! Brilliant. Thanks for sharing!

  • Reply
    June 6, 2016 at 8:09 pm

    Love the addition of yogurt and dill–yum! I also use my kitchenaid to shred chicken, best kitchen hack ever! Thanks for sharing on FTAF

  • Reply
    June 7, 2016 at 1:19 pm

    I love dill and chicken salad, how lovely! I will so be trying out the shredded chicken hack. Brilliant! Can’t wait to make this.

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    June 8, 2016 at 8:53 pm

    This looks so yummy! Thanks for sharing at Pin Junkie Pin Party.

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    June 9, 2016 at 9:35 pm

    Thanks for sharing at Peace Love Linkup! The next linky goes live tomorrow at 6! Hope to see you there! : )

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