Description
A tangy and creamy Dill Pickle Chicken Salad combining shredded chicken, crisp dill pickles, celery, and a flavorful dressing made with Greek yogurt, mayonnaise, and fresh dill. Perfect for sandwiches, wraps, or as a refreshing side dish, this salad comes together quickly for a nutritious and satisfying meal.
Ingredients
Chicken Salad Ingredients
- 2 cups cooked shredded chicken
- 1 cup chopped dill pickles
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon pickle brine
- 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried dill)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, add the cooked shredded chicken, chopped dill pickles, diced celery, and diced red onion.
- Make the Dressing: Add the Greek yogurt, mayonnaise, pickle brine, chopped fresh dill, Dijon mustard, garlic powder, kosher salt, and black pepper to the bowl.
- Mix and Season: Stir all the ingredients together until well combined. Taste the salad and adjust the seasoning with additional salt or pepper if needed.
- Serve: Serve the dill pickle chicken salad chilled with crackers, on toast, as a sandwich or wrap filling, in lettuce cups, or alongside fresh veggies.
Notes
- For a lighter version, reduce or omit the mayonnaise and use extra Greek yogurt.
- Fresh dill adds more vibrant flavor compared to dried; use according to availability.
- Adjust the amount of pickle brine based on the desired tanginess.
- Leftovers keep well in the refrigerator for up to 3 days in an airtight container.
- Great for meal prep and picnics as it requires no cooking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
