Chicken Salad with Lemon and Dill

Pro tips

• Zest the lemon before juicing to capture the bright citrus oils in the zest—this amplifies flavor without added salt or fat.
• Chop or shred the chicken into bite-sized pieces for even distribution and better texture than leaving large chunks.
• Use extra virgin olive oil rather than mayo to keep this salad light, keto-friendly, and lower in calories than traditional chicken salad.
• Taste and adjust salt gradually—rotisserie chicken is often pre-salted, so add seasoning conservatively to avoid over-salting.

Substitutions

• Fresh dill → fresh tarragon or flat-leaf parsley (similar brightening effect)
• Extra virgin olive oil → avocado oil (neutral flavor, maintains dietary compliance)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. The lemon juice preserves the chicken and prevents browning.

Can I use store-bought rotisserie chicken for this salad?

Yes, rotisserie chicken is the intended protein. Simply shred or chop the breast meat and discard skin and bones. One whole rotisserie chicken yields about 10.5 ounces of usable meat.

Is this recipe keto and low-carb?

Yes. With no added sugars or carb-heavy ingredients, this chicken salad is suitable for keto, low-carb, Whole30, Paleo, and Weight Watchers diets.

How long does this chicken salad keep?

Store in an airtight container in the refrigerator for up to 3 days. The lemon juice acts as a mild preservative and prevents browning.

Can I make this recipe ahead?

Yes, prepare it up to 3 days in advance. The flavors meld and improve as it sits. Stir before serving if dressing has settled.

Can I substitute the dill?

Fresh tarragon or parsley work well. Use the same amount and adjust seasoning to taste. Dried dill is not recommended as it lacks the bright flavor of fresh.