Lemon Dill Chicken Salad Recipe

1. Prepare chicken (if not pre-cooked)

If you don't have cooked chicken: preheat oven to 400°F (200°C). Lightly season 2 medium boneless skinless chicken breasts with salt and pepper, place on a baking sheet, and roast for 18–22 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice into bite-sized pieces. Cool slightly before combining with dressing.

2. In a medium bowl, whisk together mayonnaise, Greek yogurt (if using), lemon juice, lemon zest, chopped dill, Dijon mustard, honey, salt, and black pepper until smooth and well combined. Taste and adjust seasoning: add more lemon for brightness, more dill for herbiness, or a pinch more salt if needed.

3. Add the shredded/diced cooked chicken to the dressing and fold gently until the chicken is evenly coated. Cover and refrigerate for at least 15 minutes to let flavors meld (up to 2 hours).

4. While the chicken chills, prepare the vegetables: thinly slice the celery and scallions, halve the cherry tomatoes, and roughly chop the baby spinach. If using larger tomatoes, seed and dice them so bites are consistent.

5. Fold the celery, scallions, tomatoes, and chopped spinach into the dressed chicken just before serving. Mix gently so the greens stay bright and the tomatoes don't break down. Adjust seasoning — add up to 1/4 tsp more salt or a squeeze of lemon if desired.

6. Heat a skillet or grill pan over medium heat. Lightly brush each slice of seed-and-grain bread with butter or olive oil on both sides. Grill bread 1–2 minutes per side until golden and toasted with grill marks. Alternatively, toast under a broiler for 1–2 minutes per side, watching carefully.

7. Assemble: either pile 3/4 to 1 cup of the chicken salad onto each slice of grilled bread for open-faced sandwiches, or serve the chicken salad alongside toasted bread and separate spinach leaves for assembling as desired. Garnish with extra dill and serve with lemon wedges for added brightness.

8. Store leftovers covered in the refrigerator for up to 3 days. Note: tomatoes and spinach may release liquid over time; if making ahead, consider keeping tomatoes and spinach separate and folding them in just before serving.