Photo: Beth Dreiling; Styling: Lisa Powell Bailey
Prep Time
30 Mins
Grill Time
16 Mins
Stand Time
15 Mins
Chill Time
1 Hour 30 Mins
Makes 48 appetizer servings

Grilling the chicken adds a nice smoky flavor to such a simple recipe; however, 5 cups shredded cooked chicken can be substituted. Lemon-Dill Chicken Salad can be stored in the refrigerator in an airtight container for up to three days.

How to Make It

Step 1

Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.

Step 2

Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.

Step 3

Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.

Step 4

Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.

Ratings & Reviews

khenkel's Review

May 12, 2010
Very versatile. The chicken salad was also great served in a whole wheat pita bread for a healthy lunch. Kids loved it. I didn't use lemon juice but instead added some lemon zest and it gave it a nice zing.

Holley's Review

March 15, 2010