Easy Herby Chicken Salad with Dill and Lemon

This easy herby chicken salad is loaded with fresh dill and parsley, and finished with a bright lemon dressing. Simple to make and best after chilling so the flavors marry, it is perfect for lunch or a light dinner.

I must have gotten this love of chicken salad from my mother. To this day, if chicken salad is on the menu when we go out for lunch, without fruit, please, we almost always order it. I have been a fan since I was a girl, and over the years I have made more versions than I can count, experimenting with different ingredients and flavors along the way. This StoneGable chicken salad is by far my favorite.

I lightened and brightened the classic mayonnaise dressing with a splash of buttermilk and fresh lemon juice, then added two fresh herbs, dill and parsley, to give the whole salad a beautiful, herb-infused flavor. It is simple, it is fresh, and after all these years of chicken salad experiments, it is the one I keep coming back to.

Mom, I know you’re reading this; there is a bowl of chicken salad in my refrigerator waiting for you.

What Is Herby Chicken Salad And What Makes It Deliciously Different

Herby chicken salad is a simple mix of shredded chicken, crisp celery, and red onion, tossed in a creamy, bright, tangy dressing made with mayonnaise, milk, fresh lemon juice, dill, and parsley. What sets this version apart is the double dose of fresh herbs. Most chicken salad recipes call for dill alone, but adding parsley alongside it gives the dressing a fuller, greener flavor that tastes truly fresh rather than one-note.

A splash of fresh lemon juice is the other detail that makes a difference. It brightens the whole dressing and keeps the salad from tasting heavy, even with a generous amount of mayonnaise. The result is a chicken salad that feels lighter and fresher than most, while still remaining creamy and satisfying.

Why You Will Love This Recipe

• Quick – Shred the chicken, chop, whisk, and toss. Ready in about fifteen minutes.
• Fresh – Lemon, dill, and parsley keep every bite bright rather than heavy.
• Make-Ahead – The chicken salad holds up beautifully in the fridge, so it is ideal for gatherings.
• Versatile – Add nuts, grapes, other herbs, or Greek yogurt for an interesting twist. Wonderful on a croissant, tucked into a wrap, or served over greens.

Ingredient Notes

Chicken – Cooked shredded or chopped chicken breast is the base of the salad.

Red onion – Adds a little bite and color. Chop it finely so it blends into every bite rather than overpowering it.

Celery – Brings the crunch that makes chicken salad satisfying. Finely chopped is best here.

Mayonnaise and milk or buttermilk – Together they create a dressing that is creamy without being too thick.

Lemon juice – A little fresh lemon brightens the whole dressing.

Fresh dill and parsley – Dill gives the salad its signature herby flavor, while parsley rounds it out with a fresh, clean note.

Salt and pepper – Simple seasoning to bring every flavor into balance.

Using Dried Herbs Instead of Fresh

If you only have dried herbs on hand, this recipe still works beautifully. The general rule is to use one-third the amount of dried herbs as fresh, since dried herbs are more concentrated in flavor.

For this recipe, that means one teaspoon of dried dill in place of fresh dill, and one teaspoon of dried parsley in place of fresh parsley. Stir them into the dressing the same way you would the fresh herbs.

It’s important to let the dried herbs do their work in the refrigerator for a few hours, preferably overnight. Give it a good stir before using it.

How To Poach The Most Tender Chicken

Poaching is my favorite way to cook chicken for this salad because it keeps the meat moist and tender, and it could not be easier. I temp it, and it turns out perfect.

The Poaching Liquid
Place boneless, skinless chicken breasts in a medium saucepan. Cover with cold water so the liquid is about 1 to 2 inches above the chicken.

Seasoning
Stir a tablespoon or two of chicken bouillon granules into the water for extra flavor. If you like, you can also add a bay leaf or a few whole peppercorns.

Cooking
Set the pot over medium-high heat and bring the liquid to a gentle boil. Flip the chicken breasts once, then cover the pot with a tight-fitting lid and turn off the heat right away. Let the chicken sit, covered, in the hot liquid for fifteen to twenty minutes, until the thickest part reaches an internal temperature of 165 degrees Fahrenheit.

Let the chicken rest for a few minutes before shredding, so it stays juicy and easy to pull apart. I usually make extra chicken to freeze for an easy dinner recipe.

Using Rotisserie Chicken

Rotisserie chicken is a wonderful shortcut for this recipe and adds its own distinct, savory flavor from the seasoning and roasting process. It is a great option when you want this salad on the table quickly.

For the best flavor and texture, use a mix of both white and dark meat rather than breast meat alone. The dark meat adds richness and helps keep the salad moist. Simply remove the skin and bones, then shred or chop the meat before mixing it into the salad.

One rotisserie chicken generally yields enough meat for this recipe, though you may have a bit extra left over depending on the size of the bird.

How To Make Creamy Dill Chicken Salad

In a large bowl, combine the red onion, celery, and shredded chicken.

In a small bowl, stir together the mayonnaise, milk, lemon juice, dill, parsley, salt, and pepper until smooth.

Pour the dressing over the chicken mixture and toss gently until everything is well coated.

Serve right away, or chill the filling in the fridge for a few hours to let the flavors meld before serving.

🌿 TIP BOX: Chill chicken salad for at least an hour before serving if you have time. The flavors settle and deepen, and the salad is even better the next day.

How To Serve Chicken Salad

Herby chicken salad is easy to serve however suits your day. One of the most popular ways to enjoy it is to pile it onto a toasted croissant, which adds a warm, buttery crunch that pairs perfectly with the cool, creamy salad. My own favorite way is a bit different. I toast a piece of sourdough bread, layer on lettuce and a slice of tomato, then pile the chicken salad generously on top. It is best eaten with a fork and knife, since it gets a little messy in the best possible way.

It is also equally good in lettuce cups or butter lettuce wraps for a lighter option, or spooned over a bed of mixed greens or arugula for a full salad. For a simple appetizer spread, try it with crackers, crostini, or thin slices of baguette.

For a complete lunch, pair it with a cup of soup, a light fruit salad, or a simple green salad on the side. It also makes a wonderful addition to a picnic or brunch spread, served alongside deviled eggs, a fresh vegetable tray, or warm rolls.

Customize Your Chicken Salad

This recipe is easy to make your own. Here are a few favorite variations:

• Add toasted sliced almonds or chopped pecans for crunch
• Stir in dried cranberries for a touch of sweetness
• Add in halved green grapes for crunch and sweetness
• Mix in 1 1/2 tsp fresh lemon zest for a more intense lemon flavor
• Instead of dill, use finely diced fresh tarragon for a French twist
• Add capers at the end and toss to take this recipe over the top
• Use pickle juice instead of lemon juice
• Add chopped dill pickles
• Chopped chornichons or add sweet relish
• Use Greek yogurt in place of some of the mayonnaise for a lighter dressing
• Add a pinch of garlic powder or a spoonful of Dijon mustard for extra depth

Make Ahead And Storage

This chicken salad is best when it has time to rest. Let it sit in the refrigerator for at least one hour before serving so the flavors have a chance to marry together. If you have the time, it is even better after a few hours or overnight.

Stored in an airtight container in the refrigerator, this chicken salad keeps well for up to four days.

More Recipes You Will Love

If you enjoyed this herby chicken salad, here are a few more recipes from the blog worth adding to your menu.

The Best Dill Pickle Potato Salad

This creamy potato salad gets its bright, tangy flavor from dill pickles, making it a fun twist on a classic side. It is easy to make ahead and pairs perfectly with sandwiches, grilled favorites, or a picnic spread.

The Best Egg Salad Recipe You’ll Ever Make, With One Simple Twist

This egg salad recipe has a simple trick that takes it from good to unforgettable. Creamy, flavorful, and ready in minutes, it is perfect for sandwiches or served on its own.

Arugula Salad With Shaved Parmesan In A Lemon Vinaigrette

Peppery arugula, nutty shaved Parmesan, and a bright lemon vinaigrette come together for a simple, elegant salad. It is a lovely, lighter side to serve alongside a heartier main dish.

Creamy Bacon Ranch Pasta Salad: A Delicious Summer Side Dish

Loaded with crispy bacon and a creamy ranch dressing, this pasta salad is always a hit at summer gatherings. It comes together easily and is just as good the next day.

Best Butter-Topped Beer Bread

This easy beer bread is soft, buttery, and comes together without any yeast or kneading. It is the perfect bread to serve alongside a bowl of chicken salad or a cup of soup.

This herby chicken salad has become a real favorite in my kitchen, and I hope it finds a place in yours too. It comes together easily, tastes bright and fresh, and is just as good for a quiet lunch at home as it is for a gathering with friends. If you make it, I would love to hear how you served it, whether that is piled onto a toasted croissant, a slice of sourdough like I do, or your own favorite way.

Happy Cooking, friend…