Salads
This chicken salad with dill relish transforms a classic dish into something refreshingly bright—no mayo required. I first made it when my grandmother's handwritten recipe cards failed me, and the result was so good I've been perfecting it ever since.
The secret lies in the dill relish, which adds herby crunch while keeping the salad light and elegant.
The recipe begins with perfectly poached chicken breast, tender yet firm enough to hold its shape. While the chicken cooks, we make the relish—a vibrant mix of fresh dill, crisp cucumber, and tangy vinegar that cuts through the richness of the chicken.
The combination creates a salad that's both substantial and refreshing, ideal for summer lunches or elegant gatherings.
What makes this dish special is how the relish integrates seamlessly into the salad, adding texture and flavor without overwhelming the chicken. The result is a chicken salad that's light enough for a warm day but hearty enough to satisfy any appetite.
Each bite delivers a perfect balance of herby freshness and tender chicken.
This recipe is designed for those who want a fresh, mayo-free chicken salad that still feels indulgent. It's perfect for meal prep, picnic lunches, or as a light dinner option. Let's get started with a dish that's as easy to make as it is delicious to eat.
Ingredients for chicken salad recipe with dill relish
Fresh herbs, tender chicken, and zesty relish—this salad skips mayo for bright flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached until tender |
| Fresh Dill 🌿 | ¾ cup | Chopped, stems removed |
| Persian Cucumber 🥒 | 1 whole | Seeded and diced small |
| Red Onion 🧅 | ¼ cup | Finely chopped |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For poaching chicken |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| White Wine Vinegar 💧 | 2 tbsp | For tangy relish |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For poaching and seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For seasoning chicken |
| Garlic Cloves 🧄 | 3 cloves | Minced for relish |
| Plain Greek Yogurt 🥛 | ½ cup | Full-fat for creaminess |
| Honey 🍯 | 1 tbsp | For balancing flavors |
| Freshly Shredded Lemon Zest 🍋 | 1 tbsp | Brightens the relish |
The dill is non-negotiable here—farmers market bunches have the most flavor, but grocery store dill works too (just use more). Costco sells it pre-washed in bulk, which saves time. For the cucumber, Persian cucumbers stay crisp longer than English ones, but any cucumber works if you seed it well. The chicken breast should be even-sized pieces—trim any fat or uneven edges before poaching. I always grab the organic chicken at Trader Joe's for this recipe, but conventional works just as well.
No fresh dill? Dried dill at one-third the amount gets you close, but it won't have the same bright crunch. Swap Greek yogurt for vegan yogurt or sour cream if needed—just know the texture will be slightly different. The honey can be maple syrup if you prefer, but honey adds that perfect balance. For the relish, if your cucumber is watery, pat it dry first—no one wants a soggy salad. The red onion adds bite, but if you're sensitive to it, soak the chopped pieces in ice water for 10 minutes to mellow the flavor.
This salad tastes even better the next day—store in an airtight container for up to 3 days in the fridge. The relish keeps for 2 days separately if you make it ahead. For picnics, pack the chicken and relish separately, then toss just before eating. The yogurt mixture can be made a day ahead—just stir before using. If you're prepping for a crowd, double the relish—it's the star of this dish!
Why You'll Love This Recipe
- No-Fuss Prep: Honestly, this takes me 15 minutes—just poach the chicken, chop the cucumber and onion while it cools, then fold in the dill relish. The relish (olive oil, cucumber, onion, dill) does all the work—no mayo, no fuss, and zero stressing over ratios.
- Bright & Tangy: That dill relish? It’s what makes this stand out. The Persian cucumber adds crunch, the red onion brings a sharp bite, and the olive oil ties it all together with a fresh, herby punch—way better than heavy dressings.
- Lunchbox Hero: Between us, this is my go-to for packed lunches or quick dinners. It stays crisp in the fridge for days, and I love serving it with crusty bread or over greens—even my picky-eating kid grabs it for school.
- Budget Win: Chicken breast is affordable, and the relish ingredients cost pennies. I make double batches—one for salads, one for wraps—and still have leftovers for days without breaking the bank.
Step-by-step instructions for chicken salad with dill relish
Here's how to make a light, creamy chicken salad with vibrant dill relish that skips the mayo.
Poach the Chicken Until Tender
Bring a large pot of water to a gentle simmer and add the 1.5 lb boneless, skinless chicken breast, along with the 0.5 cup extra-virgin olive oil, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. The oil helps create a silky texture when the chicken cooks. Let the chicken poach for 12-15 minutes—until it reaches 165°F internally and a knife slides in easily.
Remove the chicken from the pot and let it cool for 10 minutes before handling. This resting period prevents the meat from turning to mush when you shred it. Once cool enough to handle, use two forks to shred the chicken into ¼-inch pieces. Set it aside for the relish assembly.
Make the Dill Relish
In a medium bowl, combine the 0.75 cup chopped fresh dill, 1 whole Persian cucumber (seeded and diced small), 0.25 cup finely chopped red onion, 3 minced garlic cloves, 0.25 cup lemon juice, 2 tbsp white wine vinegar, 1 tbsp honey, and 1 tbsp freshly shredded lemon zest. Mix everything together and let it sit for 10 minutes—this allows the flavors to meld and the cucumber to soften slightly.
Taste the relish and adjust seasoning if needed. I usually add a pinch more salt or a splash of vinegar to balance the sweetness from the honey and the acidity from the lemon. The relish should be bright, tangy, and herby—this is what makes this chicken salad special.
Combine Chicken and Relish
In a large bowl, gently fold together the shredded chicken and the dill relish. Then, stir in the 0.5 cup plain Greek yogurt until everything is evenly coated. The yogurt adds creaminess without the heaviness of mayo, and it helps bind the salad together. Taste again and add more salt or lemon juice if needed—this is where you fine-tune the flavors.
Real talk: Don't overmix. Just combine everything until the chicken is lightly coated in the relish and yogurt. Overmixing can make the chicken tough. If the salad seems too thick, add 1-2 tablespoons of water to loosen it slightly. The texture should be light, fluffy, and easy to scoop.
Chill and Serve
Transfer the chicken salad to an airtight container and refrigerate for at least 30 minutes (or up to 2 hours). Chilling allows the flavors to develop and the textures to set. This step is non-negotiable—it makes all the difference in the final result.
Serve the chicken salad on its own, in lettuce wraps, or with your favorite crackers. The bright dill relish cuts through the richness of the chicken, and the yogurt keeps it light and refreshing. If you're serving it for a picnic or potluck, pack it in individual containers so it stays fresh and holds its shape.
Pro Tips For Making Chicken Salad Recipe With Dill Relish
- Boil Chicken Just Until Done: Chicken breast turns rubbery if overcooked, but this salad needs it tender, not shreddable. Pull it out when the thickest part hits 165°F—then let it rest 5 minutes before shredding. I used to cut it early, and the texture was always off.
- Pickle the Onion First: Thinly slice the red onion, toss it with 1 tablespoon vinegar (apple cider works), and let it sit 10 minutes. This softens the bite and adds a tangy crunch without overpowering the dill. Skipping this? The onion will taste raw and harsh.
- Dice the Cucumber Last: Persian cucumbers are delicate—slice them right before mixing into the salad. Their skin gets soggy fast, and the texture turns mealy if you prep them too early. Save this step until you’re ready to assemble.
- Use Cold Chicken: Let the shredded chicken cool completely before mixing with the relish and cucumber. Warm chicken steams the dill and cucumber, turning the salad into a sad, watery mess. Pop it in the fridge for 15 minutes if you’re impatient.
Troubleshooting your chicken salad recipe with dill relish
Chicken Too Dry
If your poached chicken turns out dry, you likely overcooked it or didn't rest it properly. I've ruined more chicken than I care to admit by pulling it too soon—always check for an internal temperature of 165°F and let it cool for 10 minutes before shredding.
For extra juiciness, add 1-2 tablespoons of chicken broth to the poaching water. This keeps the meat tender and prevents dryness. 💧
Relish Too Watery
The relish can get watery if your cucumber isn't properly seeded or drained. I learned this the hard way when my first batch turned into a sad, soggy mess. Always pat diced cucumbers dry with a paper towel before adding them to the relish.
If it's still too wet after mixing, stir in 1 tablespoon of Greek yogurt to absorb excess moisture. Let it sit for 10 minutes before combining with the chicken.
Salad Too Thick
If your chicken salad feels gluey or heavy, it's likely too thick. The fix is simple: add 1-2 tablespoons of water or lemon juice and gently fold it in. I've found that adding the yogurt last helps control the texture—just mix until the chicken is lightly coated.
For extra creaminess without thickness, swap ¼ cup of the yogurt for light mayo, but keep it minimal to maintain the bright flavor.
Dill Flavor Fading
Fresh dill loses its punch quickly, especially if the salad sits too long. To preserve flavor, store the relish and chicken separately in airtight containers. When ready to serve, mix them together fresh.
If you notice the dill flavor diminishing, add ½ teaspoon of dried dill or a pinch of dill powder to revive it. For extra brightness, a squeeze of fresh lemon juice before serving works wonders. 🌿
Chicken Too Mushy
Over-shredding or using tough cuts of chicken can turn your salad into a mushy disappointment. Stick to boneless, skinless breasts and shred them into ¼-inch pieces with two forks—never a knife. If your chicken feels too stringy, try poaching it for 10-12 minutes instead of 15.
For extra tenderness, add 1 teaspoon of apple cider vinegar to the poaching water to help break down fibers gently.
Onion Too Strong
If the red onion flavor overpowers the dish, it's likely too sharp or not fresh. Soak chopped onion in ice water for 10 minutes before adding it to the relish to mellow the bite.
For a milder option, swap red onion for white or yellow onion, which has a gentler flavor. If the onion is still too strong, reduce the amount to ¼ cup or less and boost the dill to 1 cup to balance the flavors. 🧅
Nutrition facts
Frequently asked questions
Can I use grilled chicken instead of poached?
Grilled chicken works perfectly—just make sure it's fully cooked to 165°F and has a tender texture. Cool it completely, then shred it using two forks. The smoky flavor from grilling pairs wonderfully with the bright dill relish, adding a whole new dimension to the salad.
How do I make this recipe without Greek yogurt?
Swap the Greek yogurt for ¼ cup light mayo plus ¼ cup sour cream for a similar texture, or use ½ cup vegan mayo for a dairy-free version. If you're avoiding mayo entirely, try ¼ cup mashed avocado for creaminess, though the flavor will be slightly different. The key is keeping the relish's bright acidity intact.
Can I make the dill relish ahead of time?
Yes! The relish keeps well for up to 2 days in an airtight container in the fridge. It actually tastes better after resting as the flavors meld. Store the chicken and relish separately, then combine just before serving. This is perfect for meal prep—just assemble when you're ready to eat.
What's the best way to serve this chicken salad?
This light, herby salad works beautifully on its own, but it's also perfect for sandwiches, lettuce wraps, or as a topping for toasted baguette slices. For a picnic, pack it in individual containers with crackers or sliced apples. The bright relish makes it ideal for summer gatherings—just avoid heavy bread that might overwhelm the fresh flavors.
Why does your recipe use vinegar in the relish?
The white wine vinegar balances the sweetness from the honey and brightens the dill flavor, creating that signature tangy crunch. It also helps preserve the relish's freshness. If you don't have white wine vinegar, apple cider vinegar works well too—just use the same amount. The acidity is what keeps this salad from tasting flat or one-dimensional.