Mixed Reference Lemon Chicken Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A refreshing chicken salad with perfectly balanced lemon and herb dressing, featuring exact measurements for a harmonious blend of textures and flavors. This mediterranean-inspired salads ready in about 20 minutes pairs cooked chicken breast, cherry tomatoes, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cooked chicken breast
• 1 cup cherry tomatoes
• 1/2 cup cucumber
• 1/4 cup red onion
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp dijon mustard
• 2 tbsp fresh dill
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Dice cooked chicken breast into 1/2-inch cubes and place in a large bowl. Finely chop cherry tomatoes, cucumber (seeded), and red onion into 1/4-inch pieces.
2. Step 2: Whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
3. Step 3: Add 1/4 cup chopped dill to the dressing, stir until fully incorporated, then pour over chicken and vegetables.
4. Step 4: Toss gently with a rubber spatula until all ingredients are evenly coated, ensuring no clumps form.
5. Step 5: Add chopped cherry tomatoes, cucumber, and red onion, then toss again until vegetables are uniformly distributed and dressing clings to each piece.
6. Step 6: Refrigerate uncovered for 30 minutes to allow flavors to meld, then serve chilled with extra dill for garnish.