High-Protein Creamy Dill Chicken Salad
Creamy Dill Chicken Salad
Poached chicken, celery, and red pepper in a dill yogurt dressing
This is a lunch bowl you can make once and eat for days. Chicken gets a gentle poach so it stays juicy, then it is diced with celery and red pepper. A mix of Greek yogurt, mayo, and a lot of fresh dill coats every cube. The bowl looks like the photo – creamy, herby, with red and green in every scoop.
About 45 minutes if you cook the chicken. Fifteen if you start with a rotisserie bird.
Why you’ll love this salad
- 38g protein per bowl – lunch that lasts
- Only 5g net carbs – no grapes, no bread
- About 45 minutes, or 15 with leftover chicken
- Creamy dill dressing without a heavy mayo-only coat
- Celery crunch and red pepper in every bite
- Better on day two after it chills
Health notes
- High protein: Breast meat plus Greek yogurt in the dressing.
- Low carb: Veg and herbs, no sweet mix-ins.
- Lighter cream: Half yogurt, half mayo keeps it rich without a full-mayo bowl.
- Four servings: Meal-prep boxes for the week.
Key element – poach, do not boil the chicken hard
A hard boil tightens the meat and you get dry cubes. Keep the pot at a bare simmer until the thickest piece hits 165 F. Cool it before you dice. Cold chicken holds a clean cube and the dressing clings instead of turning watery.
Mary The High Protein Recipes
High-Protein Creamy Dill Chicken Salad
- Prep15 min
- Cook22 min
- Total37 min
- Servings4 servings
- Calories320 kcal
Ingredients
Instructions
- Poach the chicken. Put breasts in a pot and cover with water or broth by 1 inch. Add salt and peppercorns. Bring just to a simmer, then lower the heat. Cook 16 to 18 minutes until the thickest piece is 165 F. Do not let it boil hard.
- Cool and dice. Lift the chicken onto a plate. Rest 10 minutes, then dice into 1/2-inch cubes. Cool completely before the dressing goes on or it will thin out.
- Stir the dressing. In a large bowl, mix yogurt, mayo, lemon, Dijon, garlic powder, salt, pepper, and most of the dill. Taste. It should be a little salty and herby – the chicken will mute it.
- Fold it together. Add chicken, celery, red pepper, and onion if using. Fold gently so the cubes stay intact. The mix should look creamy, not soupy. If it is tight, add 1 Tbsp yogurt.
- Chill and serve. Cover and chill at least 20 minutes (overnight is better). Finish with extra dill. Serve in a bowl, in lettuce cups, or over cucumber slices.
Notes & Tips
- Dice the veg small so you get red and green in every scoop, like the photo.
- Fresh dill is the flavor. Dried works in a pinch – use 1 tsp and let it sit longer.
- If the salad weeps after a day, stir in 1 Tbsp yogurt. Do not add more mayo first.
- A squeeze of lemon just before serving wakes the dill back up.
- Keep it cold. This is a mayo-yogurt salad – fridge, not the counter.
Variations & serving ideas
- Rotisserie: Use 4 cups diced leftover chicken and skip the poach. Ready in about 15 minutes.
- All yogurt: Use 3/4 cup Greek yogurt and skip mayo. Tangier, a little less rich.
- No red pepper: Use diced cucumber (seeded) or extra celery.
- Herb swap: Half dill, half parsley if you want a milder bowl.
- Pickle dill: Fold in 2 Tbsp diced dill pickle and a splash of pickle brine.
- Avocado: Add 1/2 diced avocado just before serving so it does not brown in the fridge.
- Curry dill: Add 1 tsp mild curry powder to the dressing for a warmer bowl.
- Lettuce cups: Spoon into butter lettuce leaves. Same macros, no extra carbs.
Storage
- Refrigerator: Up to 4 days (Covered; stir before serving)
- Freezer: Not ideal (Dressing splits when thawed)
- Meal prep boxes: Up to 4 days (Pack cold; add lettuce the day you eat)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total fat | 16 g |
| Sodium | 540 mg |
| Total carbohydrate | 6 g |
| Fibre | 1 g |
| Protein | 38 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this salad keto-friendly?
Yes. About 5g net carbs per serving with chicken, celery, pepper, and a yogurt-mayo dressing. No fruit, no bread.
Why is my salad watery?
The chicken went in warm, or the celery was wet. Cool the meat fully and pat the veg dry before you fold.
Can I use canned chicken?
Yes, in a pinch. Drain it well and flake it. Fresh-poached or rotisserie tastes better and holds a cube like the photo.
Do I have to use mayo?
No. All Greek yogurt works. The bowl will be tangier and a little less glossy.
Can I make it ahead?
Yes. It is better on day two. Keep covered in the fridge up to 4 days and stir before you serve.
How do I keep the chicken juicy?
Simmer, do not boil. Pull it at 165 F and rest 10 minutes before you dice. Overcooked chicken makes a dry salad no dressing can save.
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