Dill Ranch Chicken Salad with Light Yogurt Dressing

This light dill ranch chicken salad is a smart addition to meal prep. Quick to assemble and ready in under 10 minutes, it combines bright dill and classic ranch flavors with simple ingredients for a protein-packed lunch. If you enjoy easy chicken salads, this one is sure to please.

Ingredients you’ll need

• Cooked chicken breast
  • Use rotisserie chicken, canned chicken, or roast your own. To roast: season with olive oil, salt and pepper and bake at 400°F until the internal temperature reaches 165°F.
• Red onion, chopped
• Kosher dill pickle spears, chopped (about 1/2 cup)
• Fresh dill, chopped
• Ranch seasoning (adjust amount or salt based on the brand)
• Light mayonnaise
• Plain non‑fat Greek yogurt
• White wine vinegar

About this light dill ranch chicken salad

This chicken salad captures the familiar deli flavors—mayo, pickles, red onion and fresh dill—while staying light and flavorful. A mix of light mayo and plain non‑fat Greek yogurt keeps the texture creamy but reduces calories and adds extra protein. The yogurt blends smoothly into the dressing so you won’t notice its presence, but you will appreciate the added nutrition.

Low‑calorie ingredients like pickles, vinegar and onion bring bright, tangy bursts of flavor without adding extra fat. The salad is versatile: serve it with crackers and veggies, pile it on toast or a roll for an open‑faced sandwich, or wrap it for a portable lunch. It also works well on a “picky plate” with fruit, vegetables and other small bites.

How to prepare

1. Chop or shred the cooked chicken breast.

2. Chop the dill pickles and red onion. Chop the fresh dill and set aside for garnish.

3. In a large mixing bowl, whisk together the plain non‑fat Greek yogurt, light mayo, white wine vinegar and ranch seasoning until smooth.

4. Stir in the chopped pickles and red onion, then add the shredded chicken. Toss until everything is evenly coated.

5. Garnish with fresh dill and taste for seasoning. Add salt if needed, depending on the sodium content of your ranch seasoning and pickles.

Recipe details

Equipment

• Mixing bowl

Ingredients (serves 6)

• 4 cups chicken breast, cooked (rotisserie, roasted or canned)
• 1/4 cup plain non‑fat Greek yogurt
• 1/4 cup light mayo
• 1 tbsp white wine vinegar
• 1.5 tbsp ranch seasoning
• 1/2 cup red onion, chopped
• 6 dill pickle spears, chopped (about 1/2 cup)
• 1–2 tbsp fresh dill, chopped

Instructions

1. Chop or shred the chicken breast.
2. Chop the pickles, red onion and fresh dill.
3. In a large bowl, combine the Greek yogurt, light mayo, vinegar and ranch seasoning; stir until smooth.
4. Add the chopped pickles and red onion, then fold in the shredded chicken until well coated.
5. Garnish with fresh dill and adjust salt to taste.

Nutrition highlights (per serving)

Serving size: about 0.75 cup (heaping)

Calories: 165 kcal | Carbohydrates: 6 g | Protein: 23 g | Fat: 5 g | Sodium: varies by ingredients