By Akshara
June 11, 2026
A truly great chicken salad bridges the gap between tender, savoury protein and a bright, savoury dressing that coats every bite without feeling heavy. By combining poached chicken breast with crisp, refreshing celery and a delicate balance of mayonnaise and tangy Greek yoghurt, you achieve an exceptional contrast of textures. Infused with fresh dill and a whisper of lemon zest, this timeless dish functions perfectly as a light summer lunch, a premium sandwich filling, or an elegant wrap.
300g cooked chicken breast, shredded or cubed  1/2 cup celery, finely diced  1/4 cup red onion, finely minced  1/3 cup mayonnaise  2 tbsp Greek yoghurt  1 tbsp fresh dill, chopped  1 tsp Dijon mustard  Squeeze of fresh lemon juice, salt, and freshly cracked black pepper
Place the shredded or cubed cooked chicken breast into a large mixing bowl along with the finely diced celery and minced red onion.
Whisk the mayonnaise, Greek yoghurt, Dijon mustard, fresh lemon juice, salt, and black pepper together in a small bowl until completely smooth and integrated.
Pour the dressing over the chicken mixture, tossing thoroughly with a spatula to ensure every piece is evenly and beautifully coated.
Fold in the chopped fresh dill gently, cover the bowl tightly, and chill in the refrigerator for at least 30 minutes before serving to let the flavours marry.