Danish Kyllingesalat (chicken salad on rye)

During the summer months on the farm, meals are often quick, easy, and designed to be eaten on the go. With long, busy days spent tending to animals, gardening, or running errands, cold lunches like this Danish Summer Chicken Salad offer the perfect balance of convenience and nourishment. These types of dishes are ideal for making use of leftover proteins from earlier meals, ensuring nothing goes to waste while providing a satisfying, protein-packed meal. The fresh, seasonal vegetables like crisp cucumbers and radishes are easy to prep ahead of time and add a refreshing crunch. Whether packed in a jar, wrapped in a tortilla, or served on a slice of rye bread, these simple yet delicious meals can be enjoyed during a quick break or packed to eat later. A recipe like this embodies the essence of summer on the farm, where efficiency meets the pleasure of seasonal, homegrown flavours harvested at their peak.

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

Prep Time:10 minutes mins

Cook Time:15 minutes mins

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