Cooking Tips
Creamy Garlic Dill Chicken Salad with Fresh Cucumbers & Cherry Tomatoes
Golden grilled chicken bites over crisp romaine, cucumbers and cherry tomatoes, tossed in a creamy garlic dill dressing.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This salad stays bright even with a creamy dressing: chicken breasts grilled with garlic and Italian seasoning, cut into bites and tossed with romaine, sliced cucumber, cherry tomatoes, red onion and green olives. The dressing — Greek yogurt, mayonnaise, lemon, garlic and plenty of fresh dill — is cool and savory rather than heavy. It is the kind of lunch that feels fresh on a hot day and still fills you up.
Ingredients
For the juicy grilled chicken: 1 1/2 lb boneless, skinless chicken breasts; 2 tbsp olive oil; 3 garlic cloves, minced; 1 tsp garlic powder; 1 tsp Italian seasoning; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh lemon juice.
For the fresh chicken salad: 4 cups chopped romaine lettuce; 1 large cucumber, sliced; 1 1/2 cups cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/4 cup green olives; 2 tbsp fresh parsley, chopped; 2 tbsp fresh dill, chopped.
For the creamy garlic dill dressing: 1/2 cup Greek yogurt; 1/4 cup mayonnaise; 2 tbsp fresh lemon juice; 1 tbsp olive oil; 2 garlic cloves, minced; 2 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped; 1 tsp Dijon mustard; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper.
For garnishing: 2 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped; freshly cracked black pepper; extra creamy garlic dill dressing.
Method
Rub the chicken with the olive oil, minced garlic, garlic powder, Italian seasoning, smoked paprika, salt, pepper and lemon juice. Rest for 10 minutes.
Whisk all the dressing ingredients together until smooth. Taste and adjust salt and lemon.
Grill or pan-sear the chicken over medium-high heat for 5–6 minutes per side, until it reaches 165°F (74°C). Rest for 5 minutes, then cut into bites.
Combine the romaine, cucumber, cherry tomatoes, red onion, olives, parsley and dill in a large bowl.
Add the warm chicken bites and toss with enough dressing to coat everything lightly.
Garnish with extra dill and parsley, cracked black pepper and more dressing on the side.
Cooking Tips
Toss the salad with the chicken while it is still slightly warm — it drinks up a little dressing and the flavors marry faster.
Keep the dressing on the side if packing for later; dressed romaine softens within an hour.
Slice the cucumber thin so it bends into the salad instead of sitting in heavy rounds.
Frequently asked questions
Can I use chicken thighs?
Yes — boneless thighs stay juicy and grill well; cook them to 165°F (74°C) just like breasts.
How long does the dressing keep?
Covered in the fridge, the garlic dill dressing keeps for 3–4 days. Stir before using, as the yogurt can separate slightly.