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3.3 of 5 (3 ratings)

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  • 1/2 cup reduced fat sour cream
  • 2 tablespoons Gulden's® Spicy Brown Mustard
  • 1 teaspoon dried dill weed
  • 2 pkgs (6 oz each) refrigerated diced oven roasted chicken breast
  • 1 cup chopped unpeeled, seeded cucumber
  • 1/4 cup chopped red onion

Nutrition Information*

Serving Size 4 servings (3/4 cup each)
Calories 168

View complete nutrition information


  1. Combine sour cream, mustard and dill in medium bowl. Add chicken, cucumber and onion; toss to coat ingredients evenly. Serve immediately.
Nutrition Information close
Amount per Serving
Calories 168  
  % Daily Value*
Total fat 7 g 11%
Saturated fat 3 g 16%
Cholesterol 78 mg 26%
Sodium 437 mg 18%
Carbohydrate 5 g 2%
Dietary fiber 0 g 2%
Sugars 2 g  
Protein 21 g  
Vitamin A   3%
Vitamin C   4%
Calcium   4%
Iron   1%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
5 reviews you can use for Creamy Dill Chicken Salad
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User Rating: 3 stars

Creamy but light, I made it in ten minutes. I added a couple of crackers and it made a great lunch. My kids weren't thrilled about it, but I liked it and it was a quick and nutritious meal. I will definitely be making it again.

Posted by: Mama Latina Tips | on 06/30/2011Shared Tastes Panelist
User Rating: 4 stars

not for use here at my house, no one but me liked it.

Posted by: nonna | on 06/30/2011
User Rating: 4 stars

not for use here at my house, no one but me liked it.

Posted by: nonna | on 06/30/2011
User Rating: 4 stars

This is a great recipe for a fast, tasty lunch, especially if you are on the go or want to have something on hand. When the summer rolls around we tend to eat a lot of chicken salad. I like it because I can make a big batch in advance, portion it out and slap a quick lunch together in between getting the kids fed and/or down for a nap. I really liked this one because I love dill and cucumbers. Mixing in the chicken with the sour cream and the mustard brought it all together. One quick suggestion on the red onion is to put the diced onion in a cup of ice cold water for about five minutes. It helps take some of the sharpness out of the onions so you aren't breathing fire hours after having eaten. My biggest beef with red onions is having them linger on your breath and this has always helped limit that.

Posted by: Real Men Drive Minivans | on 06/29/2011Shared Tastes Panelist
User Rating: 3 stars

Easy to make, and satisfying on a summer day. I made this dish for an outdoor summer party, and it was a hit!

Posted by: Lindsey | on 06/27/2011




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