Chicken Salad Recipe Greek Yogurt Dill: Bright Herb-Infused Creaminess

There’s something special about a chicken salad that feels fresh and light yet still satisfying. This version achieves that balance with a creamy Greek yogurt base that adds tang without heaviness.

The star pairing is fresh dill with that yogurt—bright, herbaceous notes that cut through the richness while keeping every bite flavorful. I’ve tested variations, and this combination always delivers the most vibrant taste.

You’ll get tender chicken pieces coated in a velvety, herb-infused dressing that clings perfectly to each ingredient. It’s the kind of salad that works as a sandwich filling, on a bed of greens, or straight from the bowl.

Simple to prepare, packed with protein, and endlessly versatile for meals all week. Here’s how to make it shine.

Ingredients for Chicken Salad Recipe Greek Yogurt Dill

Bright, creamy, and packed with fresh herbs—this chicken salad comes together with simple, quality ingredients.

The Greek yogurt is the foundation. Fage Total 5% or Chobani give that thick, velvety texture—avoid the watery stuff. I grab mine from Whole Foods or any major grocery chain. The dill needs to be fresh (dried won’t cut it here), so hit the produce section and look for bright green, fragrant bunches. Rotisserie chicken from Costco saves time without sacrificing flavor.

No Greek yogurt? Sour cream at half the amount works, but you’ll lose some tang. Fresh tarragon or parsley can sub for dill in a pinch. Dijon mustard is key for depth, but yellow mustard’ll do if that’s all you’ve got. The walnuts add crunch—pecans or almonds are solid swaps. For a lighter version, skip the mayo entirely and add an extra tablespoon of yogurt.

This keeps in the fridge for 4-5 days (the dill flavor actually deepens). Store in an airtight container—glass jars work great. Best served chilled, but it’s fine at room temp for 2 hours (perfect for picnics).

Step-by-Step Instructions for Chicken Salad with Greek Yogurt and Dill

Here’s the method I use to create this bright, creamy salad with perfect texture every time.

Step 1: Prepare and Poach the Chicken

Place the 1.5 lb boneless skinless chicken breasts in a large pot and cover with cold water by about 1 inch. Add the 1 tsp sea salt and bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and poach for 12-15 minutes until the chicken reaches 165°F internally and is no longer pink in the center. This gentle cooking method keeps the meat incredibly tender and juicy. Remove from water and let cool completely before shredding or dicing.

Step 2: Toast the Walnuts and Prep Vegetables

While the chicken cools, spread the 0.5 cup walnuts on a baking sheet and toast in a 350°F oven for 8-10 minutes until fragrant and golden. Keep an eye on them—they burn quickly. Let cool, then chop coarsely.

Finely dice the 3 whole celery stalks and 0.5 whole red onion. I soak the diced red onion in cold water for 10 minutes to mellow its sharpness, then drain well. Chop the 0.5 cup fresh dill and mince the 2 cloves garlic cloves finely.

Step 3: Make the Yogurt Dressing

In a large bowl, whisk together the 1.5 cups plain Greek yogurt, 2 tbsp Dijon mustard, 2 tbsp lemon juice, 1 tbsp honey, minced garlic, 0.5 tsp black pepper, and the 0.25 cup mayonnaise if using.

The dressing should be smooth and tangy with a slight sweetness. Taste and adjust the honey or lemon juice if needed. This is the base that will coat every ingredient beautifully, so make sure it’s well-balanced to your preference.

Step 4: Combine All Ingredients

Add the shredded or diced chicken to the dressing along with the prepared celery, red onion, fresh dill, toasted walnuts, and 0.33 cup dried cranberries. Gently fold everything together until evenly coated.

Be careful not to overmix—you want to maintain the texture of each component. The cranberries should be distributed evenly, adding little bursts of sweetness, while the walnuts provide a satisfying crunch in every bite.

For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This salad keeps well for up to 3 days in the refrigerator.

Storing and Reheating This Recipe

Refrigerator Storage

Transfer your salad to an airtight container—I love using glass jars from Ball for this. It’ll keep beautifully in the fridge at 40°F or below for 4-5 days, and the dill flavor actually gets more pronounced over time. 💡

Freezing Tips

While I don’t recommend freezing this salad (the Greek yogurt can separate), if you must, freeze without the walnuts or cranberries. Portion into quart-size freezer bags, flatten to remove air, and freeze for up to 1 month. Thaw overnight in the fridge.

Serving Temperature

This salad tastes best served chilled straight from the fridge. However, it can safely sit at room temperature for up to 2 hours—perfect for picnics or potlucks. I often pack it in a cooler with ice packs for outdoor events.

Reviving Leftovers

If your salad seems dry after storage, stir in 1-2 tbsp Greek yogurt or a splash of lemon juice to restore creaminess. The walnuts may soften over time, so add fresh toasted ones when serving for that perfect crunch.

Make-Ahead Strategy

Prep all components separately up to 2 days ahead—poach chicken, chop veggies, toast walnuts. Store each in the fridge, then combine with dressing just before serving. This keeps everything fresh and crisp. ❄️

Container Recommendations

For meal prep, I use Bentgo glass containers with separate compartments. They keep the salad from getting soggy if you’re adding greens. Mason jars work great too—layer dressing at the bottom, then chicken and veggies.

Frequently Asked Questions