Begin by shredding or chopping the cooked chicken breasts into bite-sized pieces. If you’re using rotisserie chicken, simply remove the skin and bones, then pull the meat apart with your hands or a fork.
In a small bowl, combine the zest and juice of 1 lemon, 1 tablespoon of extra virgin olive oil, and 1/4 teaspoon of kosher salt. Whisk together until well combined. The lemon zest adds an aromatic quality, while the juice brightens the flavors.
In a large mixing bowl, add the shredded chicken, 2 tablespoons of freshly chopped dill, and the lemon dressing. Gently toss everything together until the chicken is coated with the dressing and the dill is evenly distributed.
At this point, take a moment to taste your chicken salad. You can adjust the seasoning by adding more salt or lemon juice to suit your preference.
For the best flavor, cover the bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes. This allows the flavors to meld beautifully. Serve it cold or at room temperature on a bed of greens, in a sandwich, or with crackers.
