This easy herby chicken salad is loaded with fresh dill and parsley, and finished with a bright lemon dressing. Easy to make and best chilled so the flavors marry, it’s perfect for lunch or a light dinner.
I must have got this love of chicken salad from my mother. To this day, if chicken salad without fruit is on the menu when we go out for lunch, please, we almost always order it. I’ve been a fan since I was a girl, and over the years I’ve 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 made the classic mayonnaise dressing light and bright with buttermilk and a splash of fresh lemon juice, then added a couple of fresh herbs, dill and parsley, to give the whole salad a lovely, herbaceous flavor. It’s easy, it’s refreshing, and after all these years of experimenting with chicken salad, it’s the one I keep coming back to.
Mom, I know you are reading this; I have a bowl of chicken salad waiting for you in my refrigerator.
What is herby chicken salad and what makes it deliciously different?
Herby Chicken Salad is a simple combination 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 along with it gives the dressing a full, green flavor that tastes really fresh instead of one-note.
A splash of fresh lemon juice is another detail that makes a difference. It brightens up the entire dressing and keeps the salad from being overwhelmingly flavorful, even with a generous amount of mayonnaise. The result is a chicken salad that feels lighter and fresher than most, while still being creamy and satisfying.
Why you’ll love this recipe
- Quick – Shred, shred, whisk and toss the chicken. Ready in about fifteen minutes.
- Fresh – lemon, dill and parsley keep each bite bright rather than heavy.
- Make Ahead – Chicken salad keeps beautifully in the fridge, so it’s ideal for gatherings.
- Versatile – add nuts, grapes, other herbs or Greek yogurt for an interesting twist. Wonderful on a croissant, wrapped in 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 that it mixes into each bite rather than overwhelming it.
Celery – Brings the crunch that makes chicken salad so satisfying. Finely chopped is best here.
Mayonnaise and milk or buttermilk – Together they make a dressing that is creamy without being too thick.
Lemon juice – A little fresh lemon brightens up 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 spices to balance every taste.
Using dried herbs instead of fresh
If you only have dried herbs on hand, this recipe still works beautifully. A general rule of thumb is to use one-third the amount of dried herbs as fresh, as dried herbs are more concentrated in flavor.
For this recipe, that means one tablespoon of dried dill in place of fresh dill, and one tablespoon of dried parsley in place of fresh parsley. Toss them in the dressing the same way you would fresh herbs.
It is important to let the dried herbs do their work in the refrigerator for a few hours, preferably overnight. Shake it well before using it.
How to poach the most tender chicken
Poaching is my favorite way to cook the chicken for this salad because it keeps the meat moist and tender, and it couldn’t 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 that 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 want, 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. Turn the chicken breasts over once, then cover the pot with a tight-fitting lid and immediately turn off the heat. 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 slicing, so that it remains 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 to this recipe and adds its own distinct, delicious flavor from the baking and roasting process. It’s a great option when you want this salad on the table quickly.
For best flavor and texture, use a mix of both white and dark meat instead of just breast meat. The dark meat adds richness and helps keep the salad moist. Simply remove the skin and bones, then shred or shred the meat before mixing it into the salad.
A rotisserie chicken usually provides enough meat for this recipe, although depending on the size of the bird you may have a little extra left over.
How to make Creamy Dill Chicken Salad
In a large bowl, combine the red onion, celery and shredded chicken.
In a small bowl, whisk together 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 immediately, or chill the filling in the fridge for a few hours to allow the flavors to meld before serving.
🌿 Tip Box: If you have time, refrigerate the chicken salad at least an hour before serving. The flavors settle and cool, and the salad is even better the next day.
How to Serve Chicken Salad
A herby chicken salad is easy to serve however suits your day. One of the most popular ways to enjoy it is layered on a toasted croissant, which adds a warm, buttery crunch that pairs perfectly with a cold, creamy salad. My own favorite way is a little different. I toast a slice of sourdough bread, layer on lettuce and a slice of tomato, then top the chicken salad generously. It is best eaten with a fork and knife, as it gets as little messy as possible.
It’s 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 complete salad. For an easy appetizer, 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 with deviled eggs, a tray of fresh vegetables, or warm rolls.
Customize your chicken salad
This recipe is easy to make your own. Here are some favorite variations:
- Add toasted sliced almonds or chopped pecans for crunch
- Stir in dried cranberries for a touch of sweetness
- Add half a green grape for crunch and sweetness
- Mix in 1 1/2 teaspoons fresh lemon zest for a more intense lemon flavor
- Instead of dill, use finely chopped fresh tarragon for a French twist
- Finally add the capers and toss to take this recipe on top
- Use pickle juice instead of lemon juice
- Add chopped dill pickles
- Add chopped pickles or sweet relish
- Use Greek yogurt instead of mayonnaise for a lighter dressing
- Add a pinch of garlic powder or a teaspoon of Dijon mustard for extra depth
Go ahead and save
This chicken salad is great when it’s time to relax. Let it sit in the refrigerator for at least an hour before serving to give the flavors a chance to marry together. If you have time, a few hours later or overnight is better.
Stored in an airtight container in the refrigerator, this chicken salad keeps well for up to four days.
Easy Herby Chicken Salad with Lemon and Dill
This easy to make chicken salad is loaded with lettuce and onion, tender shredded chicken, and fresh herbs, all tossed in a tangy lemony dressing. Perfect for lunch, dinner or a simple appetizer.
- 4 Cooked boneless, skinless chicken breasts, shredded or chopped About 2 1/2 lbs
- 1/3-1/2 Cup Red onion, finely chopped
- 3 stems Celery, finely diced rice
- 1 1/2 Cup Mayonnaise
- 1/4 Cup milk or buttermilk
- Juice of 1 lemon About 3 TBS
- 3 TBS Fresh dill, finely chopped
- 2 TBS Fresh parsley, finely chopped
- 3/4 tsp Salt
- 1/2 tsp Pepper
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In a large bowl, mix together the chicken, onion and celery. Set aside.
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In another medium bowl, add the mayonnaise, milk, lemon juice, dill and parsley.
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Pour mayonnaise over chicken mixture. Add salt and pepper and toss.
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Refrigerate at least 1 hour or overnight before serving.
More recipes you will like
If you enjoyed this herby chicken salad, here are some more recipes from the blog worth adding to your menu.
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This egg salad recipe has a simple trick that turns it from good to unforgettable. Creamy, delicious and ready in minutes, it’s perfect for sandwiches or served on its own.
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Peppery arugula, nutty shaved Parmesan, and a bright lemon vinaigrette combine for a simple, elegant salad. It’s a lovely, light side to serve alongside a hearty main dish.
Creamy Bacon Ranch Pasta Salad: A delicious summer side dish
Loaded with crispy bacon and 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.
The best butter-topped beer bread
This easy beer bread is soft, buttery and comes together without any yeast or kneading. It’s the perfect bread to serve with 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’d love to hear how you serve it, whether it’s piled on a toasted croissant, a slice of sourdough like I do, or your own favorite way.
Happy cooking, friend…
