Walnut and Dill Chicken Salad

This Walnut and Dill Chicken Salad can be prepared with poached, roasted, or rotisserie chicken. This is one of the best chicken salad recipes! Chunks of chicken are tossed with fresh dill, chopped dill pickles, and toasted walnuts in a cream cheese and mayonnaise dressing. Pile it high onto your favourite sandwich bread, or eat it straight from the bowl!

Walnut and Dill Chicken Salad is one of those recipes that is more of an assembly-type recipe rather than a skill and/or technique recipe. It’s so easy to do, but the results taste like a lot of work has gone into it. Make a big batch and use it up over the next few days. It’s great in a sandwich, or a wrap, but it also works very well as a dip with crackers or spread onto crostini for a delicious appetizer. The options are endless with this recipe.

You can prepare a large batch of this and have it ready to go whenever the mood hits. The recipe below will prepare a good amount, but you can easily double it or even triple it if you have a larger family.

CAN I USE CANNED CHICKEN?

You can use canned chicken. If I’m in a complete hurry, I will use canned chicken. Use your favourite brand, but be careful. Since we are adding things like cream cheese, mayonnaise, and Worcestershire sauce, the mixture might get a little too salty. If you use canned chicken, use a low-sodium version.

When using canned chicken, I prefer the Costco Kirkland Signature brand. I’m not sure if Costco stocks the same items in all of their stores, but here in Ontario, this is the version we have. It works very well because the sodium level is quite low already.

If you’re up to it, poached or roasted chicken is even better. If you have never poached chicken, it really couldn’t be easier. Be sure to use boneless skinless chicken breasts for best results. Not only will you eliminate the fat, but it cooks faster and more evenly than bone-in. And, if all else fails, you can pick up a rotisserie chicken at almost any grocery store these days. Allow it to fully cool once you get home. I used only chicken breast here, but if you buy a rotisserie chicken, you can use dark meat as well.

HOW TO POACH CHICKEN BREASTS

Bring a pot of water to a boil. Make sure there is enough water in the pot to completely cover the chicken by at least 2 inches. It really goes against most better judgement, because we all tend to add salt to boiling water, but don’t be tempted to do it. I add a couple of bay leaves and a couple of sprigs of fresh thyme.

You can try adding a few slices of lemon, but nothing with any salt content. Once the water is boiling, add the chicken and cover. Bring the water back to a boil. Turn off the heat and remove the pot from the hot burner. Place it on a cool burner and keep the lid on. Let it sit for 20 minutes and it’s done! You can leave it up to 1 hour if you want. It will still be very moist.

Once the poached chicken has cooled, you can dice, cube, slice, or shred. Just think of the possibilities for that poached chicken!

HOW TO ROAST CHICKEN BREATS

This really couldn’t be any more simple! Lightly salt and pepper the chicken breast meat on both sides and set them onto a parchment-lined baking sheet that has been drizzled with a little bit of olive oil. Place the chicken into a preheated 400 degree oven. Roast the chicken for 30-35 minutes.

The doneness will always depend on how thick the chicken breast might be. Unless you are a seasoned cook who can tell by just looking or by pushing down on the cooked chicken with your index finger, I highly recommend a meat thermometer. When all is said and done, a properly cooked chicken breast will register at 165 degrees F on a meat thermometer. Better safe than sorry!

INGREDIENTS NEEDED TO PREPARE DEVILED CHICKEN

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Chicken – I’m using two large chicken breasts that I roasted and allowed to fully cool.
• Cream Cheese – I used full-fat cream cheese, but you can use reduced-fat or fat-free. Use brick cream cheese, not spreadable or whipped cream cheese. Brick cream cheese is harder and will keep the Walnut and Dill Chicken Salad less watery.
• Mayonnaise – Regular, fat-free, olive oil based, etc., it all works here.
• Worcestershire Sauce
• Ground Black Pepper – I’m not adding any salt! Some of the other ingredients can be quite salty, so once you’re done, taste the salad and add salt if needed.
• Dill Pickles – Use your favourite dill pickle. Chop them very finely.
• Fresh Dill – Dried dill is not a great substitute for fresh dill in a recipe where dill is the prominent flavour. Please use fresh chopped dill for best results.
• Parsley – For freshness and garnish.
• Green Onions – These add freshness, colour, and lots of flavour.

HOW TO MAKE A WALNUT AND DILL CHICKEN SALAD

Add the softened cream cheese to a large bowl. Use a hand-held mixer to beat the cream cheese. Add in the mayonnaise, Worcestershire sauce, and ground black pepper. Beat to combine.

Stir in the dill, chopped dill pickles, walnuts, parsley, and green onions. Next, add in the chicken and use a spatula to fold it into the cream cheese mixture. Serve immediately, or cover and chill for 1 hour. Keep refrigerated for up to 3 days.

HOW TO TOAST WALNUTS

See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I wanted you to see the pan – remember, do not use non-stick if possible. You’ll get better results with plain stainless steel.

So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting seeds. Add the nuts to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.

Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a slightly golden colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!