5-Minute Greek Yogurt Chicken Salad with Dill and Lemon

Why You’ll Love This Recipe

• Fast and genuinely doable in 5 minutes with rotisserie chicken.
• Bright, tangy, and herby from lemon and dill, with a creamy (not heavy) dressing.
• Crunchy texture from celery and green onion keeps it fresh, not mushy.
• Easy to serve a bunch of ways: sandwiches, lettuce cups, snacky crackers, meal prep bowls.

Grocery List

• Produce: 1 lemon, 2 celery ribs, 2–3 green onions, fresh dill (or use dried)
• Dairy: plain Greek yogurt
• Pantry: Dijon mustard, kosher salt, black pepper
• Prepared: 1 rotisserie chicken (you’ll use 12 oz / 340 g of meat)

Full Ingredients

For the Greek Yogurt Chicken Salad

• Rotisserie chicken: 3 cups (12 oz / 340 g) shredded, skin removed (white meat, dark meat, or a mix)
• Plain Greek yogurt: 1/2 cup (120 g), preferably 2% or whole for best texture
• Dijon mustard: 1 tablespoon (15 g)
• Fresh lemon juice: 1 tablespoon (15 ml)
• Fresh dill: 1 tablespoon, chopped (or 1 teaspoon dried dill)
• Kosher salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon
• Celery: 1/2 cup (50 g) finely chopped (about 2 ribs)
• Green onion: 1/4 cup (25 g) thinly sliced (about 2–3 green onions)

For Serving (choose one or mix and match)

• Sandwich option: 8 slices sandwich bread (or 4 buns)
• Lettuce cups option: 8 large lettuce leaves (romaine, butter lettuce, or iceberg)
• Cracker option: 1 cup (about 4 oz / 113 g) sturdy crackers
• Optional garnish: 1 tablespoon extra chopped dill and 4 lemon wedges

Step-by-Step Instructions

Step 1: Shred the chicken and prep the crunch

Remove and discard the skin from the rotisserie chicken (it can make the salad greasy). Measure 3 cups (12 oz / 340 g) shredded chicken and add it to a medium mixing bowl. Finely chop the celery and slice the green onion.

Step 2: Whisk the creamy lemon-dill dressing

In a small bowl (or right in the bottom of a larger mixing bowl), whisk together the Greek yogurt (1/2 cup / 120 g), Dijon (1 tablespoon / 15 g), lemon juice (1 tablespoon / 15 ml), dill, kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) until smooth.

Step 3: Coat the chicken

Pour the dressing over the shredded chicken. Toss and fold until the chicken is evenly coated and creamy. If the chicken is very dry (some rotisserie chickens are), you can add up to 2 more tablespoons (30 g) Greek yogurt to loosen it.

Step 4: Add celery and green onion

Fold in the chopped celery (1/2 cup / 50 g) and green onion (1/4 cup / 25 g). Mix just until combined so the celery stays crisp.

Step 5: Taste and fine-tune

Taste the chicken salad and adjust as needed. For more brightness, add 1 teaspoon (5 ml) more lemon juice at a time. For more pop, add a pinch more salt (up to 1/4 teaspoon). For more dill flavor, add 1 teaspoon more fresh dill.

Step 6: Serve your way

Serve immediately, or refrigerate for a more melded flavor (see storage notes).

Sandwich: Divide between 8 slices of bread (4 sandwiches).
Lettuce cups: Spoon into 8 large lettuce leaves (2 cups per serving).
Crackers: Pile into a bowl and serve with 1 cup crackers for dipping.

Pro Tips

• Use thick Greek yogurt: If your yogurt seems thin, the salad can get watery. A thicker 2% or whole-milk Greek yogurt gives the best creamy texture.
• Chop the celery small: Small pieces distribute crunch evenly so every bite has texture.
• Mix dressing first: Whisking the yogurt, Dijon, and lemon before adding chicken helps everything coat evenly (no mustard pockets).
• Control the salt: Rotisserie chicken varies in saltiness. Start with the listed 1/2 teaspoon, then adjust after mixing.
• Make it sandwich-ready: If you’re packing lunch, toast the bread and/or add a lettuce leaf to keep it from getting soggy.

Variations

• Mediterranean-style: Add 1/3 cup (50 g) diced cucumber and 2 tablespoons (18 g) crumbled feta. (Taste again; feta adds salt.)
• Spicy lemon yogurt chicken salad: Add 1 teaspoon hot sauce or 1/4 teaspoon crushed red pepper flakes.
• Extra tangy and briny: Add 1 tablespoon chopped capers or 2 tablespoons chopped dill pickles.

Storage & Make-Ahead

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving; if it thickens after chilling, loosen with 1–2 teaspoons lemon juice or a spoonful of Greek yogurt. For the best crunch, you can chop the celery/green onion ahead and keep them separate, then mix in right before serving. Freezing is not recommended because yogurt-based dressings can separate when thawed.

Nutrition (per serving)

Approximate, based on 4 servings and using 2% plain Greek yogurt; excludes bread/crackers/lettuce.
Calories: 210
Protein: 28 g
Fat: 7 g
Carbohydrates: 4 g
Fiber: 1 g
Sugars: 2 g
Sodium: 520 mg