Best 3 Dilled Chicken Salad Recipes

Dilled chicken salad is a classic dish that can be enjoyed as a light lunch, a quick dinner, or as part of a party spread. It is made with cooked chicken, mayonnaise, celery, onion, and dill. Variations may include other ingredients such as hard-boiled eggs, grapes, or nuts. Dilled chicken salad is a versatile dish which can be served on bread, crackers, or lettuce leaves. It can also be used as a filling for sandwiches, wraps, or croissants.

Here are our top 3 tried and tested recipes!

LEMON-ROASTED CHICKEN WITH ARUGULA SALAD AND DILLED ORZO

Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo image

Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Everyone will love this Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo for dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 35m

Number Of Ingredients 10

Ingredients

1 chicken (about 3 1/2 pounds), cut into 10 pieces
6 garlic cloves, smashed
2 lemons, quartered
1 teaspoon dried oregano
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 cup orzo
1/2 teaspoon dried dill
2 tablespoons red-wine vinegar
3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well

Steps:

Preheat oven to 450 degrees. Set a large saucepan of water to boil.
On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.

Nutrition Facts : Calories 733 g, Fat 38 g, Fiber 2 g, Protein 59 g

DILLED CHICKEN SALAD

Dilled Chicken Salad image

I usually harvest a bounty of recipe requests whenever I serve this hearty, fresh-tasting salad with its delicate dill flavor. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) spiral pasta, cooked and drained
2 cups cubed cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 envelope (1 ounce) ranch salad dressing mix
2 cups sour cream
1 cup mayonnaise
1 cup milk
3 tablespoons minced fresh dill or 1 tablespoon dill weed
1/2 teaspoon garlic salt

Steps:

In a large bowl, combine the first five ingredients. In another large bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 446 calories, Fat 24g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 736mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

DILLED COUSCOUS SALAD WITH CHICKEN

Dilled Couscous Salad with Chicken image

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 cups canned low-salt chicken broth
1/4 teaspoon salt
1 1/4 cups couscous
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup red wine vinegar
1/3 cup olive oil
2 teaspoons grated orange peel
1 1/2 cups shredded cooked chicken
2 green onions, sliced
2 tablespoons currants
2 tablespoons minced fresh dill

Steps:

Bring chicken broth and salt to boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork and cool slightly.
Combine orange juice, vinegar, oil and orange peel in large bowl. Mix in couscous. Refrigerate until well chilled.
Add chicken, green onions, currants and dill to couscous in bowl. Season with salt and pepper and serve.

Tips:

For the best flavor, use high-quality mayonnaise.
If you don't have fresh dill, you can use 1 tablespoon of dried dill.
To make the chicken salad more flavorful, add a pinch of salt and pepper.
If you want a creamier chicken salad, add a tablespoon of sour cream or Greek yogurt.
For a crunchier chicken salad, add some chopped celery or almonds.
Serve the chicken salad on a bed of lettuce or in a croissant.

Conclusion:

Dilled chicken salad is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. It is also a great way to use up leftover chicken. With its creamy texture and fresh dill flavor, this chicken salad is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this dilled chicken salad recipe a try.