Lemon Dill Yogurt Chicken Salad (Light, Creamy & Meal-Prep Friendly)

This Lemon Dill Yogurt Chicken Salad is bright, creamy, and surprisingly light. It delivers all the comfort of classic chicken salad without the heaviness. Greek yogurt keeps it silky while lemon and dill bring a fresh pop of flavor.

It’s easy to prep ahead, packs well for lunch, and tastes even better the next day. Serve it on toast, in lettuce cups, or stuffed into a pita for a quick, satisfying meal.

Why This Recipe Works

• Greek yogurt replaces mayo for a lighter, protein-packed base that’s still creamy.
• Lemon and dill add brightness that balances the richness of the chicken and yogurt.
• Crunchy add-ins like celery and red onion give every bite texture and freshness.
• Flexible prep: use rotisserie chicken, leftover grilled chicken, or poached breasts.
• Meal-prep friendly: keeps well for days and holds up in sandwiches or bowls.

What You’ll Need

• 3 cups cooked chicken, chopped or shredded (breast or a mix)
• 3/4 cup plain Greek yogurt (2% or whole milk for extra creaminess)
• 2 tablespoons mayonnaise (optional, for classic flavor and silkier texture)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried)
• 1 rib celery, finely chopped
• 1/4 cup red onion, finely minced (or use scallions for milder flavor)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional add-ins: 1/3 cup diced cucumber, 1/3 cup halved grapes, 2 tablespoons capers, or 1/4 cup toasted sliced almonds
• To serve: romaine or butter lettuce, whole-grain bread, pitas, or crackers

Step-by-Step Instructions

1. Make the dressing: In a large bowl, whisk the Greek yogurt, mayonnaise (if using), lemon juice, lemon zest, Dijon, garlic powder, salt, and pepper until smooth.
2. Add herbs and veggies: Stir in the dill, celery, and red onion. If using cucumber or capers, add them now.
3. Fold in the chicken: Add the chopped or shredded chicken and gently mix until everything is evenly coated.

   Avoid overmixing to keep the texture light.

4. Taste and adjust: Add extra salt, pepper, or lemon to taste. If it’s too thick, loosen with a splash of water or a bit more lemon juice.
5. Chill (optional but recommended): Cover and refrigerate for 20–30 minutes to let the flavors meld.
6. Serve your way: Spoon into lettuce cups, pile onto toasted bread, tuck into a pita, or serve with crackers and sliced veggies.

Storage Instructions

• Refrigeration: Store in an airtight container for 3–4 days.
• Keep it fresh: Stir before serving. Add a squeeze of lemon if flavors dull over time.
• Avoid sogginess: If adding cucumbers or grapes, mix them in just before serving for best texture.
• Do not freeze: The yogurt base will separate and turn grainy after thawing.

Why This is Good for You

• High in protein: Chicken and Greek yogurt provide sustained energy and satiety.
• Lighter fats: Using yogurt reduces saturated fat compared to full-mayo salads.
• Fresh herbs and citrus: Dill and lemon add flavor without excess calories or sodium.
• Balanced meal: Pair with whole grains and greens for fiber, vitamins, and minerals.

Pitfalls to Watch Out For

• Over-salting: Taste after chilling—the flavors intensify slightly in the fridge.
• Watery salad: If using cucumbers, deseed and pat dry.

  Don’t add warm chicken to the dressing.

• Too tangy: If the yogurt-lemon mix is sharp, mellow it with 1–2 teaspoons of mayonnaise or a pinch of sugar.
• Bland chicken: Season your chicken as it cooks, or toss it with a pinch of salt and pepper before mixing.

Recipe Variations

• Mediterranean: Add chopped cucumbers, cherry tomatoes, olives, and crumbled feta.
• Crunch lover’s: Mix in toasted almonds, pumpkin seeds, or chopped walnuts.
• Sweet-tart: Stir in halved red grapes or diced apples and a handful of parsley.
• Herb swap: Use tarragon or chives instead of dill for a different vibe.
• Dairy-free: Use a thick, unsweetened dairy-free yogurt and skip the mayo.
• Low-carb meal: Serve over a big salad with cucumbers, greens, and avocado.

FAQ

Can I use canned chicken?

Yes. Drain it well and flake with a fork before mixing. Fresh or rotisserie chicken has better texture, but canned works in a pinch.

What kind of yogurt is best?

Use plain Greek yogurt, 2% or whole milk.

Nonfat can be a bit tangy and thin; if using it, add a tablespoon of mayo or olive oil for better mouthfeel.

How can I cook chicken just for this recipe?

Poach chicken breasts in salted water with a lemon slice and bay leaf for 12–15 minutes, then cool and shred. Season lightly before mixing.

Is it safe to pack for work or school?

Yes. Keep it chilled in an insulated bag with an ice pack and eat within 4 hours of removal from the fridge.

Can I make it ahead?

Absolutely.

It tastes even better after a few hours. For best texture, add watery ingredients like cucumber or grapes just before serving.

Wrapping Up

This Lemon Dill Yogurt Chicken Salad is bright, creamy, and easy to love. It’s quick to make, smart for meal prep, and endlessly versatile.

Keep a batch in the fridge and you’ve got lunch solved for days—fresh, light, and full of flavor.

Lemon Dill Yogurt Chicken Salad (Light, Creamy & Meal-Prep Friendly) - Fresh, Tangy, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• 3 cups cooked chicken, chopped or shredded (breast or a mix)
• 3/4 cup plain Greek yogurt (2% or whole milk for extra creaminess)
• 2 tablespoons mayonnaise (optional, for classic flavor and silkier texture)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried)
• 1 rib celery, finely chopped
• 1/4 cup red onion, finely minced (or use scallions for milder flavor)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional add-ins: 1/3 cup diced cucumber, 1/3 cup halved grapes, 2 tablespoons capers, or 1/4 cup toasted sliced almonds
• To serve: romaine or butter lettuce, whole-grain bread, pitas, or crackers

Instructions

 

• Make the dressing: In a large bowl, whisk the Greek yogurt, mayonnaise (if using), lemon juice, lemon zest, Dijon, garlic powder, salt, and pepper until smooth.
• Add herbs and veggies: Stir in the dill, celery, and red onion. If using cucumber or capers, add them now.
• Fold in the chicken: Add the chopped or shredded chicken and gently mix until everything is evenly coated.Avoid overmixing to keep the texture light.
• Taste and adjust: Add extra salt, pepper, or lemon to taste. If it’s too thick, loosen with a splash of water or a bit more lemon juice.
• Chill (optional but recommended): Cover and refrigerate for 20–30 minutes to let the flavors meld.
• Serve your way: Spoon into lettuce cups, pile onto toasted bread, tuck into a pita, or serve with crackers and sliced veggies.