Salads
This chicken salad recipe with dill relish transforms simple ingredients into a meal that stays fresh all week—herby, crunchy, and perfectly balanced. I developed it after realizing most chicken salads either turn soggy or lack that bright, fresh flavor that makes them irresistible.
The secret? A homemade dill relish that adds texture and acidity, keeping the salad vibrant even after days in the fridge.
What sets this recipe apart is the technique: poached chicken stays tender and juicy, while the dill relish—made with finely chopped dill, cucumber, and red onion—adds a refreshing crunch.
The mayo base is lightened with Greek yogurt (or vegan mayo for a dairy-free version), ensuring it doesn’t overwhelm the delicate flavors. This is the kind of dish that works for lunchboxes, picnics, or a quick weeknight dinner.
The result is a chicken salad with just the right texture: creamy enough to hold together but bright enough to feel fresh. The dill relish cuts through the richness of the chicken, and the acidity from the cucumber and vinegar keeps it from getting stale.
Serve it on its own, in wraps, or over greens for a meal that’s as satisfying as it is simple.
Best of all, this recipe scales effortlessly—double the batch for meal prep, or adjust the relish ratio for more or less crunch. The poached chicken method ensures you won’t end up with dry, overcooked protein, and the relish can be prepped ahead, making assembly a breeze.
Here’s how to make it—foolproof and full of flavor.
Ingredients for chicken salad recipe with dill relish
Fresh herbs, poached chicken, and bright relish ingredients create this herby crunchy chicken salad that stays fresh all week.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tenderness |
| Fresh Dill 🌿 | ½ cup | Finely chopped, stems removed |
| Persian Cucumber 🥒 | 1 whole | Seeded, finely diced |
| Red Onion 🧅 | ¼ cup | Finely chopped, soaked 5 mins |
| Mayonnaise 🥫 | ½ cup | Duck or avocado oil preferred |
| Plain Greek Yogurt 🧀 | ¼ cup | Non-fat for lighter texture |
| Apple Cider Vinegar 🍎 | 1 tbsp | For bright acidity |
| Granulated Sugar 🍚 | 1 tsp | Balances acidity |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For subtle heat |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For poaching chicken |
| Garlic Cloves 🧄 | 2 cloves | Minced for poaching |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The chicken is the foundation—boneless, skinless breasts stay juicy when poached. Trader Joe's or Whole Foods carry premium cuts, but any grocery store's standard chicken works fine. For extra tenderness, score the breasts lightly before poaching. Fresh dill is non-negotiable here; the grocery store's plastic containers have less flavor than a farmers market bunch. If you can't find Persian cucumbers, regular cucumbers work—they just need extra seeding. The red onion should be crisp, not wilted, and soaking it for 5 minutes removes some of the sharpness.
No fresh dill? Dried dill at one-third the amount works in a pinch, but it won't have that same bright flavor. Substitute Greek yogurt with vegan mayo for a dairy-free version—just use the same ratio. The mayo can be store-bought or homemade; Hellmann's or Duke's are reliable brands. For extra crunch, add 1/4 cup finely chopped celery or radishes. The relish keeps best when prepped a day ahead—flavors meld beautifully. If you're meal prepping, store the relish and chicken separately until ready to combine.
This salad reheats beautifully—just warm the chicken gently in a saucepan with a splash of water. The relish stays fresh for 5 days in the fridge, while the poached chicken keeps for 4 days. For longer storage, freeze the relish in ice cube trays—thaw and mix right into the salad when ready. The poached chicken freezes well too, but add a splash of water when reheating to prevent drying. Portion into meal prep containers for grab-and-go lunches, or serve chilled over mixed greens for a refreshing dinner.
Why You'll Love This Recipe
- No-Cook Relish Magic: The dill relish—crunchy Persian cucumber, sharp red onion, and bright fresh dill—comes together in minutes with just a knife and bowl. No cooking, no fuss, just layer upon layer of tangy freshness that transforms plain chicken into something special.
- Creamy-Tangy Balance: That mayo isn’t just a binder here—it’s the star. The rich, cool creaminess cuts through the sharp onion and dill, while the cucumber keeps it light. Honestly, I’ve made chicken salad a dozen ways, but this combo? It’s the one my picky husband actually finishes.
- Lunchbox Legend: Pack it in jars for work or school—no soggy bread here. The relish stays crisp, the chicken stays tender, and the flavors only get better after a few hours. My daughter takes hers everywhere, and I’ve even sent it in my son’s lunch when I forget to pack his sandwich.
- Budget Brightener: Chicken breast is affordable, and you’ll use the whole cucumber and onion instead of letting them go to waste. Between us, this is my go-to when I need something fresh but don’t want to break the bank. Plus, leftovers taste just as good reheated (or cold) the next day.
Step-by-step instructions for chicken salad with dill relish
Here's how to create a vibrant, herby chicken salad that stays fresh and flavorful for days.
Poach the Chicken Breast for Perfect Tenderness
Bring a large pot of water to a gentle simmer and add the 1.5 lb boneless, skinless chicken breast. Stir in the 1 tbsp extra-virgin olive oil, 2 cloves minced garlic, 1 tbsp lemon juice, 0.5 tsp kosher salt, and 0.25 tsp black pepper. The water should maintain a barely simmering state—if it boils vigorously, reduce the heat.
Poach the chicken for 12-15 minutes until it reaches an internal temperature of 165°F and the meat is no longer pink in the center. Remove it with tongs and transfer to a cutting board. Let it rest for 10 minutes before shredding—this resting period prevents the chicken from drying out as it cools.
Prepare the Dill Relish for Fresh Crunch
While the chicken rests, seed and finely dice the 1 whole Persian cucumber (remove the seeds to prevent excess moisture). Chop the 0.5 cup fresh dill and 0.25 cup red onion (soak the onion in cold water for 5 minutes to mellow its sharpness, then drain and pat dry). In a small bowl, combine the cucumber, dill, and onion.
Add the 1 tbsp apple cider vinegar and 1 tsp granulated sugar to the relish mixture. Stir well and let it sit for 5 minutes—this allows the flavors to meld and the vinegar to brighten the vegetables. The relish should have a vibrant green color and a fresh, slightly tangy aroma.
Shred the Chicken and Combine Ingredients
Using two forks, shred the poached chicken breast into bite-sized pieces. In a large bowl, combine the shredded chicken with the 0.5 cup mayonnaise and 0.25 cup plain Greek yogurt. Mix gently to distribute the mayonnaise evenly—this creates a creamy base without making the salad too heavy.
Add the dill relish to the chicken mixture and fold in until fully incorporated. The relish should brighten the salad with its fresh herbs and crunchy texture. Season with an additional pinch of kosher salt and black pepper if needed, tasting as you go. The salad should be well-balanced, with a bright, herby flavor and a light, creamy texture.
Chill and Adjust for Best Results
Cover the chicken salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to fully develop and the ingredients to meld together. If the salad seems too thick after chilling, stir in 1-2 tablespoons of cold water or lemon juice to loosen it.
Before serving, give the salad one final taste and adjust the seasoning if necessary. The ideal chicken salad should have a refreshing, herby brightness from the dill relish, a creamy yet light texture from the mayonnaise and yogurt, and a perfectly tender, flaky chicken. Serve it on its own, in lettuce wraps, or with crusty bread for a satisfying meal.
Pro Tips For Making Chicken Salad Recipe With Dill Relish
- Poach, Don’t Boil: Chicken breast turns rubbery when boiled—trust me, I’ve ruined enough salads to know. Poach it in simmering water (160°F/71°C) with a pinch of salt and a splash of vinegar for 12-15 minutes, then shock it in ice water. The meat stays tender, shreds cleanly, and absorbs the dill relish flavors like a sponge.
- Dice the Onion Small: I used to cut red onion into big chunks, thinking it’d save time. Wrong. Tiny dice (1/8-inch pieces) melt into the salad without overpowering the bright dill-cucumber relish. Plus, they distribute evenly—no one gets a mouthful of raw onion while others get none.
- Drain, Then Pulse Cucumber: Persian cucumbers hold way too much water. After dicing, nestle them in a colander lined with paper towels for 10 minutes to squeeze out excess moisture. Then, pulse the drained pieces in a food processor with the dill, lemon juice, and a pinch of salt—this makes the relish silky, not watery.
- Fold Mayo Last: Mixing mayo into the chicken too early turns the salad greasy. Keep it separate until the end, then gently fold it in just before serving. If the salad sits, the mayo will emulsify better and keep the texture light—no one wants a soggy, gloppy mess, especially with that fresh dill flavor.
Pro cooking tips for perfect results
Poaching Perfection
Poaching chicken breast is the secret to keeping it tender and juicy—no dry, overcooked mess here. I use a gentle simmer (not a rolling boil) with 1 tbsp olive oil, minced garlic, and lemon juice in the water. This infuses subtle flavor while preventing the chicken from toughening.
A meat thermometer is your best friend—pull it out at 165°F internal temperature, then let it rest 10 minutes before shredding. This resting time is non-negotiable; it keeps the chicken from shrinking and drying out as it cools. 🌡️
Relish Texture Secrets
The dill relish needs to be finely chopped but not pulverized—think rice-sized pieces for the cucumber and onion. I swear by soaking the red onion in cold water for 5 minutes first; it mellows the sharpness and prevents the salad from tasting too harsh.
The apple cider vinegar and sugar balance the flavors, but don’t skip the 5-minute rest after mixing—it lets the vinegar brighten the veggies and the dill release its aroma. Pro tip: Use a microplane for the garlic in the poaching water—it dissolves better than minced cloves. 🧅
Mayo-Yogurt Ratio
The half mayo, half Greek yogurt ratio is key for a creamy yet light texture. Yogurt adds protein and tanginess while lightening the richness of mayo. I like non-fat Greek yogurt for extra lightness, but full-fat works too if you prefer a richer mouthfeel.
For a dairy-free version, use vegan mayo (like Hellmann’s Vegan) in the same ratio. If the salad seems too thick after chilling, add 1 tbsp cold water or lemon juice—it loosens the texture without diluting the flavor. 🥫
Flavor Boosting Tricks
Want extra depth? Add 1 tsp Dijon mustard to the mayo-yogurt mix for a subtle tang. For heat, stir in ½ tsp hot sauce or crushed red pepper flakes.
If you’re prepping ahead, make the relish a day in advance—the flavors meld beautifully, and the cucumber softens slightly for better texture. Store the relish and chicken separately in the fridge until ready to combine; this keeps everything fresh longer.
Trust me, the first bite after chilling is when the magic happens. ✨
Serving Like a Pro
Serve this salad chilled on a bed of mixed greens for a refreshing contrast, or pile it high in lettuce wraps for a low-carb option. For a heartier meal, add toasted croutons or crispy fried shallots on top.
I love it in whole-grain wraps with a sprinkle of everything bagel seasoning for extra crunch. If you’re meal prepping, portion it into glass containers with airtight lids—it stays fresh for 4-5 days this way.
The relish keeps even longer if frozen in ice cube trays, then thawed and mixed in later. 🥗
Troubleshooting Tips
If your chicken turns out dry, you likely overcooked it. Next time, check the internal temp and remove it 2-3 minutes early—it’ll keep cooking as it rests. Too much moisture?
Drain any liquid from the poaching water before adding the chicken, and pat the shredded chicken dry with a paper towel. The relish too watery? Drain the soaked onion really well and pat the cucumber dry before dicing. And if the flavors seem off after chilling?
A splash of fresh lemon juice or extra vinegar can reset the balance. 💡
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poached chicken?
Rotisserie chicken works perfectly—just shred 1.5 cups of cooked, cooled chicken (about 1 cup of meat after shredding). For extra flavor, season the shredded chicken with ½ tsp lemon juice and ¼ tsp garlic powder before mixing. The texture will be slightly different (more shredded than flaky), but it still holds together beautifully in the salad.
How do I adjust this recipe for meal prep?
Make the dill relish 1-2 days ahead and store it in an airtight container—it keeps well for 5 days. Poach and shred the chicken, then store it separately in the fridge for 4 days. When ready to assemble, mix the relish with the mayo-yogurt base, then fold in the chicken. Pro tip: Freeze the relish in ice cube trays for even longer storage—thaw and mix right into the salad later.
What if I don't have fresh dill?
Use 1 tbsp dried dill (about ⅓ the amount of fresh) or swap it for 1 tbsp chopped parsley for a milder flavor. For a different herb profile, try 1 tbsp chopped chives or tarragon, but reduce the vinegar slightly (½ tbsp) since these herbs are less acidic. The relish will still add brightness, just with a different herbal note.
Can I make this chicken salad dairy-free?
Yes! Replace the Greek yogurt with ½ cup vegan mayo (like Hellmann's Vegan) and use ¼ cup unsweetened almond milk or apple cider to thin the mixture if needed. For extra creaminess, add 2 tbsp tahini to the mayo base. The texture stays light but still holds together—just mix everything well before chilling.
Why does my chicken salad get watery after sitting?
This usually happens from excess moisture in the relish or chicken. Drain soaked onions thoroughly and pat cucumbers dry before dicing. For the chicken, pat shredded pieces dry with a paper towel before mixing. If it still seems too wet, add 1 tsp Dijon mustard or 1 tbsp mayonnaise to absorb moisture—these ingredients act as natural thickeners.