Description
A quick and refreshing Dill Pickle Chicken Salad combining shredded chicken with tangy dill pickles and a creamy, flavorful dressing, perfect for a light lunch or a satisfying snack.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, shredded
- 1/2 cup dill pickles, chopped
- 1/4 cup red onion, finely chopped
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon pickle juice
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Combine Main Ingredients: In a large bowl, mix the shredded chicken, chopped dill pickles, and finely chopped red onion until evenly distributed.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, pickle juice, salt, and pepper to create a smooth, tangy dressing.
- Mix Salad and Dressing: Pour the dressing over the chicken mixture and stir thoroughly to ensure every ingredient is fully coated with the dressing.
- Add Fresh Dill: If using, fold in chopped fresh dill to enhance the flavor with a fresh herbal note.
- Chill and Serve: Serve the salad immediately for a crisp texture, or refrigerate for about 30 minutes to allow the flavors to meld and deepen.
Notes
- For best results, use freshly cooked chicken breast or leftover rotisserie chicken.
- Adjust pickle juice amount depending on desired tanginess.
- Can be served on sandwich bread, crackers, or atop leafy greens for a low-carb option.
- Refrigerate leftovers in an airtight container and consume within 3 days.
