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