Description
A refreshing and tangy Dill Pickle Chicken Salad that combines shredded chicken with dill pickles and a creamy dressing.
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped (optional)
- 1/4 cup celery, diced (optional)
Instructions
- In a large mixing bowl, combine the shredded chicken and chopped dill pickles.
- In a separate bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, fresh dill, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the dressing over the chicken and pickles. Add the red onion and celery if using, and gently fold everything together until the chicken is evenly coated.
- Taste and adjust seasoning if needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled on a bed of lettuce, in a sandwich, or with crackers.
Notes
- For a crunchier texture, add chopped nuts like walnuts or pecans.
- Substitute the chicken with canned tuna or chickpeas for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg