Best 7 Dill Chicken Salad Recipes

DILL CHICKEN SALAD

Steps:

• Place chicken, onion, and celery in a large bowl and toss to combine.
• In a smaller bowl mix mayonnaise and dill.
• Stir mayonnaise mixture into chicken and add salt and pepper to taste.
• Serve on bread or with crackers.
• * You can add more or less mayo to your liking.
• ** We like alot of dill flavor so we use fresh dill. You can also adjust this amount to your liking.

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING

Steps:

• Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
• Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
• Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
• Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.

DILL LEMON CHICKEN PASTA SALAD

Steps:

• In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
• Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.

TARRAGON-DILL GRILLED CHICKEN SALAD

Steps:

• To make the marinade, mix 1/2 cup lemon juice, olive oil, garlic, and red pepper flakes together in a bowl.
• Place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade. Refrigerate for at least 30 minutes.
• To make the dressing, mix the sour cream, mayonnaise, vinegar, and 1/4 cup lemon juice together in a bowl, and blend thoroughly. Set aside.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove chicken from marinade, and discard marinade. Cook chicken on preheated grill, turning once, until meat is firm, and juices run clear, about 4 to 5 minutes per side. Remove chicken from grill, and cool. Finely chop chicken, and place in a large bowl.
• Add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken. Stir in the mayonnaise dressing, and toss until ingredients are evenly coated. Season to taste with salt and pepper. Serve immediately, or refrigerate overnight to let flavors blend further.

CHICKEN SALAD CROISSANTS WITH FRESH DILL

Steps:

• In a bowl, combine the first seven ingredients. Spoon onto croissants; replace tops. If using large croissants, cut into thirds. Serve immediately.

PASTA SALAD WITH CHICKEN ARTICHOKES AND DILL

Steps:

• Insert metal blade in dry processor contaiher Process dill until minced with machine running drop garlic through chute, add lemon juice and process adding oil in a thin stream within 30 seconds. Pulse in salt and pepper Pour dressing into a large mixing bowl, add artichokes and avocado cubes and refrigerate 2 hours to marinate Rub chicken breasts with half the olive oil and barbecue over moderate heat. or heat 2 tablspoons oil in pan and saute chicken breasts in it until just cooked through, usually 15-20 mins turning once Ste chicken aside to cool to room temperature Slice crosswise into strips About an hour befreo serving time add cooked pasta to arthichoke mixture in bowl Add chicken pieces to tomatoes and olives Toss gently but thoroughly to mix, taking care not to smash avodaco Season to taste with salt and pepper and serve at room temperature Serves 6-8

LOW CARB SOUTHERN DILL PICKLE CHICKEN SALAD RECIPE - (4.6/5)

Steps:

• Fold all ingredients together in a large bowl, shredding chicken with a fork until it is at your desired consistency. The sugar substitute is optional, but adds a nice balance to the salty dill pickles. Cover and refrigerate for 30 minutes for the ingredients and flavors to mingle, or serve immediately. Serve over a green salad and garnish with fresh dill if you have any on hand. George's Tips: I like to finely mince 1⁄3 of the chicken in a food processor and shred the remaining 2⁄3 with a fork to make a salad that is the best of both worlds; ground and chunky. Variation: I make an entirely different Dill Chicken Salad by replacing the dill pickle with fresh cucumber, and adding 1⁄4 teaspoon of salt, and 2 teaspoons of chopped fresh dill. calories: 175|fat: 8.5g |protein: 21g |fiber: 0g |net carbs:2.5g