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–+ servings

Danish Chicken Salad

Dansk Kyllingesalat is a light and refreshing dish that highlights the bright flavours of Scandinavian summer. Tender chicken is combined with crisp cucumbers, peppery radishes, and fragrant herbs, all tossed in a creamy skyr or crème fraîche dressing with a touch of lemon and mustard for balance. Served on rye bread or alongside new potatoes, this simple yet rich dish is perfect for a quick lunch on warm days.
Print Recipe
A fresh and vibrant Danish summer chicken salad served on a slice of dense, dark rye bread. The salad is made with tender chunks of chicken, thinly sliced cucumber and radishes, and a creamy skyr dressing, garnished with fresh dill and chives. A side of boiled new potatoes completes the plate, adding a rustic Scandinavian touch. The dish is plated on a wooden board with a linen napkin, evoking a cozy yet refreshing Nordic summer meal.
Prep Time:10 minutes
Cook Time:15 minutes

Ingredients

  • 300 g Cooked chicken breast, shredded
  • 100 g Skyr of creme fraiche
  • 1 tbsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 sml cucumber thinly sliced
  • 4 radishes thinly sliced
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh chives chopped
  • salt to taste
  • pepper to taste
  • 4 slices danish rye bread
  • 200 g boiled new potatoes (optional)

Instructions

  • Prepare the chicken: If not using pre-cooked chicken, poach or grill the chicken breast until fully cooked, then dice or shred it. Let cool slightly.
  • Make the dressing: In a large bowl, whisk together skyr (or crème fraîche), Dijon mustard, lemon juice, olive oil, and honey (if using). Season with salt and black pepper to taste.
  • Prepare the vegetables: Thinly slice the cucumber and radishes, and finely chop the dill and chives.
  • Assemble the salad: Add the cooked chicken, sliced cucumber, radishes, dill, and chives to the bowl with the dressing. Gently toss until everything is evenly coated.
  • Serve: Spoon the salad onto slices of Danish rye bread or serve alongside boiled new potatoes for a light, summery meal.

Notes

For an extra layer of flavor and texture, try using heirloom varieties of cucumbers and radishes. Older cucumber varieties, such as Lemon Cucumber or Boothby’s Blonde, have a slightly sweeter and more delicate taste, while heirloom radishes like Watermelon Radish or Black Spanish Radish add a beautiful color contrast and a more complex peppery bite.
If choosing between skyr and crème fraîche, skyr is a thick Icelandic yogurt with a tangy, high-protein profile, making the dish lighter and slightly more tart. Crème fraîche, on the other hand, is a richer, creamier option with a mild, buttery taste.
Want to make crème fraîche at home? Simply mix 250 ml of heavy cream with 1 tbsp of buttermilk in a jar, cover loosely, and let sit at room temperature for 12-24 hours until thickened. Refrigerate before using.

Nutrition

Calories: 435kcal
Servings: 4
Calories: 435kcal