Let me tell you about my new obsession – this air fryer low-carb creamy dill chicken salad that’s become my go-to lunch at least three times a week. I stumbled onto this combo when I needed something quick after my morning workout, and wow, did it hit the spot! The air fryer gives the chicken this perfect juicy texture in just minutes, while the creamy dill dressing makes it feel indulgent without the guilt. As someone who’s been cooking low-carb for years, I can tell you this recipe checks all the boxes – high protein, minimal carbs, and packed with flavor. Best part? It comes together faster than you can say “takeout.”
Why You’ll Love This Air Fryer Low-Carb Creamy Dill Chicken Salad
This isn’t just another chicken salad recipe – it’s the one you’ll keep coming back to! Here’s why:
- Crazy fast: From fridge to plate in under 30 minutes (most of that’s just the air fryer doing its magic)
- Low-carb heaven: All the creaminess without the guilt – perfect for keto or anyone watching carbs
- That dill kick: Fresh herbs make it taste way fancier than it actually is (your taste buds will thank you)
- Meal prep superstar: Makes killer lunches all week – just grab and go
- Totally yours: Swap ingredients, add crunch, or spice it up – it’s endlessly adaptable
Trust me, once you try this version, you’ll never go back to boring chicken salad again!
Ingredients for Air Fryer Low-Carb Creamy Dill Chicken Salad
Here’s everything you’ll need to make this dreamy chicken salad – simple ingredients that pack a flavor punch!
- 2 boneless, skinless chicken breasts (about 1 lb total – size matters for cooking time!)
- 1/4 cup mayonnaise (the good stuff, or Greek yogurt if you’re feeling light)
- 1 tbsp fresh dill, chopped (don’t skimp – fresh makes all the difference)
- 1 tsp lemon juice (that bright zing is everything)
- 1/2 tsp garlic powder (my secret flavor booster)
- Salt and pepper (to taste – I’m generous with both)
See? Nothing fancy, just real food that works magic together!
Equipment You’ll Need
You probably already have most of this in your kitchen – that’s the beauty of this recipe! Here’s what you’ll grab:
- Air fryer (my kitchen MVP for quick, juicy chicken every time)
- Mixing bowl (medium size works perfect for tossing everything together)
- Sharp knife & cutting board (for chopping that fresh dill like a pro)
That’s seriously it! No fancy gadgets needed – just simple tools for seriously good eats.
How to Make Air Fryer Low-Carb Creamy Dill Chicken Salad
Okay, let’s get cooking! This recipe comes together so easily, you’ll wonder why you ever bought pre-made chicken salad. Just follow these simple steps and you’ll have a creamy, dreamy lunch ready in no time.
Step 1: Cook the Chicken
First things first – preheat that air fryer to 375°F (190°C). While it’s heating up, season your chicken breasts generously with salt and pepper on both sides. When the air fryer’s ready, pop those breasts in the basket (don’t overcrowd – give them space to breathe!). Cook for 12-15 minutes, flipping halfway through. The chicken’s done when it hits 165°F (74°C) inside – that perfect juicy temperature. Let it rest for 5 minutes before handling. Trust me, this waiting game makes all the difference!
Step 2: Prepare the Creamy Dill Dressing
While the chicken’s cooling, let’s whip up that magical dressing. In your mixing bowl, combine the mayonnaise (or Greek yogurt if you’re going light), fresh chopped dill, lemon juice, and garlic powder. Stir it all together until it’s smooth and dreamy. Taste it – go ahead! This is where you can adjust the seasoning if needed. More lemon? More dill? You do you!
Step 3: Assemble the Chicken Salad
Now for the fun part! Shred or chop your cooled chicken into bite-sized pieces – I like mine a bit chunky for texture. Add it to the bowl with your dressing and gently mix everything together. The smell alone will have you drooling! Let it chill for about 10 minutes if you can wait (the flavors marry beautifully), or dig right in if you’re starving like I usually am.
Tips for the Best Air Fryer Low-Carb Creamy Dill Chicken Salad
After making this recipe dozens of times (okay, maybe hundreds), I’ve learned a few tricks that take it from good to “oh my goodness!” good:
- Chicken perfection: Pull it at 165°F – any hotter and it dries out (been there, cried over that!)
- Chill time matters: Letting it sit for 10-15 minutes lets the flavors really get to know each other
- Taste as you go: Adjust seasoning after mixing – sometimes it needs an extra pinch of salt or squeeze of lemon
- Fresh is best: That fresh dill makes all the difference – dried just doesn’t give the same bright flavor
Follow these simple tips and you’ll have chicken salad that’ll make you feel like a kitchen rockstar!
Variations & Substitutions
One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried (and loved):
- Lighter option: Swap mayo for Greek yogurt – just as creamy but with extra protein
- Extra crunch: Toss in diced celery or cucumber for that perfect fresh bite
- Herb variations: No dill? Try fresh parsley or chives instead – totally different but just as tasty
- Spice it up: A dash of paprika or cayenne gives it a nice little kick
The possibilities are endless – have fun playing with flavors!
Serving Suggestions
This chicken salad is crazy versatile! My favorite way? Scooped into crisp lettuce cups for the perfect low-carb lunch. It’s also amazing on keto crackers, stuffed in avocado halves, or (if you’re not strict low-carb) between two slices of toasted sourdough. Honestly, I’ve eaten it straight from the bowl with a fork more times than I care to admit!
Storage & Reheating
This chicken salad keeps like a dream! Just pop it in an airtight container in the fridge – it’ll stay fresh and delicious for up to 3 days. The best part? No reheating needed – it tastes amazing cold straight from the fridge (if it lasts that long in your house!).
Nutritional Information
Just a heads up – these numbers are estimates and can vary based on your exact ingredients. But here’s the scoop per serving (about 1/2 the recipe): 320 calories, 28g protein, 2g carbs, and 22g fat. Perfect for keeping you full without the carb crash!
Frequently Asked Questions
I get questions about this recipe all the time! Here are the ones that pop up most often:
Can I use dried dill instead of fresh?
You can, but fresh really makes this recipe shine! If you must use dried, cut the amount to 1 teaspoon (dried herbs are more concentrated). The flavor won’t be quite as bright, but it’ll still taste great in a pinch.
How long does the chicken salad last in the fridge?
It keeps beautifully for up to 3 days in an airtight container. The flavors actually get better after a day! Just give it a quick stir before serving.
Can I make this with leftover chicken?
Absolutely! This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have. Just skip the air frying step and mix your pre-cooked chicken right into the dressing.
Is this recipe keto-friendly?
You bet! With just 2g net carbs per serving, it fits perfectly into a keto lifestyle. Just watch your add-ins if you’re being strict about carb counts.
Ready to Make This Recipe?
What are you waiting for? Grab those chicken breasts and let’s get cooking! I promise this creamy dill chicken salad will become your new obsession. Don’t forget to snap a pic and tell me how yours turned out in the comments – I love hearing your kitchen adventures!
Print
Juicy Air Fryer Low-Carb Creamy Dill Chicken Salad in 30 Minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Low Calorie
Description
A quick and easy low-carb chicken salad made creamy with dill and cooked in an air fryer.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup mayonnaise
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat air fryer to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- Place chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).
- Let chicken cool, then shred or chop into small pieces.
- In a bowl, mix mayonnaise, dill, lemon juice, and garlic powder.
- Combine shredded chicken with the creamy dill mixture.
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Add chopped celery or cucumber for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Air Fryer
- Cuisine: American