Salads
This chicken salad recipe with dill relish transforms simple ingredients into a meal that stays fresh for days—perfect for lunches or gatherings. I developed it after realizing how much better homemade relish elevates store-bought chicken salad, adding that bright, herby crunch that keeps everything tasting vibrant.
The secret lies in balancing tender chicken with crisp vegetables and a tangy relish that prevents sogginess.
What makes this recipe special is the homemade dill relish, which adds layers of flavor without overpowering the chicken. You'll start with perfectly cooked and seasoned chicken, then combine it with a relish made from fresh dill, celery, and a touch of vinegar for that signature tang.
The result is a salad that holds its texture beautifully, even after a day or two in the fridge.
By the time you're done, you'll have a chicken salad that's creamy, herby, and packed with texture—crisp vegetables, tender chicken, and that bright dill relish that makes every bite exciting.
It's the kind of dish that feels special without requiring hours in the kitchen, and it's versatile enough to serve on its own or as a filling for sandwiches and wraps.
The best part? This recipe scales effortlessly, making it perfect for meal prep or feeding a crowd. Whether you're packing lunches for the week or hosting a brunch, this chicken salad delivers restaurant-quality results with minimal effort. Here's how to make it!
Ingredients for chicken salad recipe with dill relish
Bright dill, crisp veggies, and tender chicken make this salad shine—no soggy bites here!
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cooked and shredded tender |
| Fresh Dill Weeds 🌿 | ½ cup | Chopped finely, stems included |
| Celery Stalks 🧅 | 2 whole | Finely diced, crisp texture |
| Red Onion 🧅 | ¼ cup | Finely diced, fresh bite |
| White Vinegar 💧 | 2 tbsp | For tangy relish balance |
| Mayonnaise 🥫 | ½ cup | High-quality, creamy base |
| Plain Greek Yogurt 🥛 | ¼ cup | Full-fat for creaminess |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Granulated Sugar 🍬 | ½ tsp | Balances acidity |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing drizzle |
| Iceberg Lettuce Leaves 🥬 | 4 whole | Optional for serving |
The dill is everything—fresh is non-negotiable. Hit the farmers market for the brightest stems, or grab a bunch from the grocery store's produce section (the good stuff, not the sad plastic containers). Costco sells big bags of dill for meal prep, but honestly, even a small bunch works if you chop it finely. Celery should snap crisply—avoid those rubbery stalks. For the chicken, Trader Joe's rotisserie chicken is my shortcut, but cooking your own ensures no weird seasonings. The key is shredding it fine so it blends perfectly with the relish.
No fresh dill? Dried works at one-third the amount, but it's not the same. Vinegar too sour? Apple cider vinegar softens the bite. Want extra crunch? Add 1/4 cup chopped cucumber. The mayo can be swapped for Greek yogurt only—it stays fresher longer. For the relish, pulse everything in a food processor for a chunkier texture, or chop by hand if you prefer rustic. The sugar might seem odd, but it rounds out the vinegar's sharpness—trust me on this.
This salad keeps beautifully—3-4 days in the fridge, sealed tight. The relish stays crisp if you store it separately from the chicken. Double the batch and freeze half for later—just thaw overnight. Serve on toasted baguette slices or with crackers for the ultimate brunch spread. The flavors actually improve after sitting, so make it ahead when you can.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this recipe because it’s the kind of dish that lets you multitask—shred the chicken while the vinegar and dill mellow in a bowl, then toss everything together. Five minutes of chopping celery and onion, and you’re done. That’s my kind of cooking.
- Bright Tangy Magic: The dill relish—white vinegar, fresh dill, and a touch of sweetness from the onion—cuts through the chicken like a cool breeze. It’s not just flavor; it’s that lift that makes this salad taste like summer in a jar, even when it’s raining.
- Lunchbox Legend: Between us, this is my go-to for packed lunches or quick picnics. The crisp celery and bright onion hold up all day, and the dill keeps it from getting soggy. Honestly, my kids grab it before the store-bought stuff—no joke.
- Budget-Friendly Staples: I use this recipe to stretch a chicken breast into three meals: salad for lunch, wraps for dinner, and even a quick pasta sauce. The onion and celery bulk it up, and the vinegar keeps costs low. It’s my secret for making protein go further without sacrificing taste.
Step-by-step instructions for chicken salad with dill relish
Here's how to create a creamy, herby chicken salad that stays fresh and delicious for days.
Cook and Shred the Chicken Breast
Place the 2 lb boneless, skinless chicken breast in a medium saucepan and cover with enough cold water to submerge it completely. Bring to a gentle boil over medium-high heat, then immediately reduce to medium-low heat and simmer for 20-25 minutes until the internal temperature reaches 165°F and the meat is fork-tender.
Remove from heat and let the chicken rest for 5 minutes before draining and transferring to a cutting board. Using two forks or a sharp knife, shred the chicken into ¼-inch thick pieces. You want it tender enough to pull apart easily but still with some texture. If it feels too dry, mix in 1 tablespoon of the reserved cooking liquid to keep it moist.
Prepare the Dill Relish
In a medium bowl, combine the 0.5 cup finely chopped fresh dill weeds, 2 whole celery stalks (finely diced), and 0.25 cup finely diced red onion. Add the 2 tablespoons white vinegar, 0.5 teaspoon granulated sugar, 0.5 teaspoon Diamond Crystal kosher salt, and 0.25 teaspoon freshly ground black pepper. Stir well to distribute the flavors evenly.
Let the relish sit for 5 minutes while you prepare the chicken mixture. This resting time allows the flavors to meld together, creating a bright, tangy contrast to the creamy chicken. The dill should be vibrant, and the celery and onion should maintain their crisp texture—don't overmix or they'll soften too much.
Mix the Creamy Base
In a large mixing bowl, combine the 0.5 cup mayonnaise and 0.25 cup plain Greek yogurt until smooth. Add the 1 tablespoon freshly squeezed lemon juice and mix again until fully incorporated. This combination gives the salad a light, tangy creaminess that keeps it fresh-tasting even after days in the fridge.
Add the shredded chicken to the bowl and gently fold it into the mayonnaise mixture. Be careful not to overmix—just enough to combine everything evenly. The chicken should be fully coated but still retain its shredded texture. Taste and adjust seasoning with additional kosher salt or black pepper if needed, but the relish should already balance the flavors perfectly.
Combine and Finish
Add the dill relish to the chicken mixture and gently fold everything together with a silicone spatula. You want to distribute the relish evenly without breaking up the celery and onion pieces too much. The salad should have a vibrant green color from the dill and a bright, herby aroma.
Drizzle in the 1 tablespoon extra-virgin olive oil and mix one last time. Cover the bowl with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour before serving—this chilling time lets all the flavors meld together beautifully. The salad will keep fresh in the fridge for 3-4 days, making it perfect for meal prep!
Serve Over Lettuce Leaves
When ready to serve, spoon the chicken salad onto the 4 whole iceberg lettuce leaves, arranging them on a platter. The crisp lettuce provides a refreshing base that contrasts perfectly with the creamy, herby salad. Serve immediately for the best texture and flavor experience—this dish is at its peak when fresh from the fridge.
For an extra touch, garnish with additional chopped fresh dill or a sprinkle of black pepper. The combination of cool lettuce, creamy chicken, and bright dill relish makes this salad a standout dish that's perfect for lunches, sandwiches, or as a light dinner. Enjoy it while it's fresh, or pack it up for a delicious meal on the go!
Pro Tips For Making Chicken Salad Recipe With Dill Relish
- POACH DON’T BOIL: The chicken turns out dry and stringy if you just throw it in boiling water. Start with a pot of cold water, bring it to a gentle simmer (tiny bubbles, not rolling), then add the chicken. Poaching at 160°F (71°C) keeps it juicy—no need to overcook, just 12-15 minutes until it hits 165°F internally.
- CHOP DILL LIKE HERBS: Whole dill stems make the salad look pretty but taste bland. Roughly chop the stems into ¼-inch pieces—they pack more flavor and blend better. Skip the seeds unless you love bitterness; they’re not the star here.
- SOAK ONION IN ICE WATER: Raw red onion burns your mouth and overpowers the dish. Thinly slice it, then dump the pieces into a bowl of ice water for 10 minutes. Drain well before mixing—this mellows the sharpness without losing texture.
- MIX RELISH LAST: Tossing vinegar, dill, and onion into the warm chicken too soon makes the salad watery. Wait until everything’s cooled completely, then fold in the relish ingredients. The acid will brighten the flavors without turning the chicken mushy.
Best sauces and condiments for this chicken salad recipe with dill relish
Classic Mayo Upgrade
Swap the mayo for Greek yogurt to lighten the texture while keeping richness. I use Fage 5% plain yogurt—it stays creamy without curdling. For extra tang, add 1 tsp Dijon mustard to the mayo base.
This combo prevents sogginess and adds a subtle depth that complements the dill relish beautifully. 🥛
Tangy Yogurt Dressing
Mix ¼ cup Greek yogurt with 1 tbsp lemon juice and ½ tsp honey for a bright, protein-packed dressing. Fold this into the chicken instead of mayo for a lighter salad that still holds together.
The yogurt also adds a silky texture that contrasts perfectly with the crunchy relish. I love this for summer meals when I want something lighter but still satisfying.
Herb-Infused Oil
Heat 2 tbsp extra-virgin olive oil with 1 tbsp chopped fresh dill and ½ tsp garlic powder until fragrant. Drizzle this over the finished salad just before serving—it adds a fragrant, herby finish that elevates every bite.
Store-bought herb oils work in a pinch, but homemade tastes infinitely better. This step is my secret weapon for restaurant-quality flavor at home. 🌿
Spicy Kick Option
For heat lovers, stir ½ tsp hot sauce (like Cholula) or ¼ tsp cayenne pepper into the mayo base. The heat cuts through the richness and makes the dill relish pop even more.
If you're sensitive to spice, start with ¼ tsp cayenne—you can always add more. This variation is perfect for those who love bold flavors but still want the creamy texture. 🌶️
Smoky Chipotle Twist
Blend 1 tsp adobo sauce from a can of chipotles with the mayo for a smoky depth. The smokiness pairs surprisingly well with the bright dill relish, creating a complex flavor profile. I use Goya adobo sauce because it's consistent and affordable.
This version works especially well when served on toasted baguette slices for a brunch-worthy dish. The contrast of smoky, creamy, and herby is pure magic. 🔥
Sweet and Savory Glaze
For a sweet-savory balance, mix 1 tbsp honey with 1 tsp apple cider vinegar and drizzle over the finished salad. The honey softens the acidity of the relish while adding a subtle sweetness that rounds out the flavors.
This works particularly well if you're serving the salad in lettuce wraps or over toasted crostini. The glaze adds a beautiful sheen and makes the dish feel extra special. 🍯
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of cooking my own?
Rotisserie chicken is a fantastic shortcut that saves time while still delivering great flavor. Just remove the skin and bones, then shred the meat into ¼-inch thick pieces. For best results, use a high-quality rotisserie chicken with minimal seasoning—like from Trader Joe's or your local grocery store. The key is to shred it finely so it blends perfectly with the dill relish.
How do I keep the dill relish from getting soggy?
Store the relish separately from the chicken salad in an airtight container. Only mix them together when ready to serve. The relish stays crisp for 3-4 days this way, while the chicken salad keeps its creamy texture. For extra crunch, add 1/4 cup chopped cucumber to the relish—it holds up beautifully even after refrigeration.
What's the best way to store leftovers?
Keep the chicken salad and dill relish in separate airtight containers in the fridge. This prevents the relish from making the chicken salad soggy. The salad stays fresh for 3-4 days while the relish remains crisp. For longer storage, freeze half the relish in an ice cube tray—thaw and use within 2 months. The chicken salad freezes well too, but the texture may change slightly.
Can I make this salad ahead of time?
Yes! This is one of the best make-ahead salads. Prepare the chicken, relish, and mayo base separately, then combine everything just before serving. The flavors meld beautifully after 1 hour of chilling, making it perfect for meal prep. I like to assemble it the night before and pack it for lunches—it tastes even better the next day!