Description
A quick and tangy Dill Pickle Chicken Salad featuring shredded chicken breast mixed with chopped dill pickles, red onion, and a creamy dressing of mayonnaise, Greek yogurt, mustard, and pickle juice. Perfect for a light lunch or a flavorful sandwich filling.
Ingredients
Scale
Chicken 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 Chicken and Vegetables: In a large bowl, mix together the shredded cooked chicken, chopped dill pickles, and finely chopped red onion until well distributed.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, pickle juice, and a pinch of salt and pepper until smooth and creamy.
- Mix Dressing and Chicken: Pour the prepared dressing over the chicken mixture and stir thoroughly to coat all ingredients evenly with the dressing.
- Add Fresh Dill: If using fresh dill, fold it into the mixture now to enhance the flavor with a bright, herbal note.
- Serve or Chill: Serve the salad immediately for fresh flavors, or cover and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.
Notes
- You can use rotisserie chicken for a quick shortcut.
- Add celery or apples for extra crunch and sweetness if desired.
- Adjust the amount of pickle juice to taste for desired tanginess.
- This salad can be used as a sandwich filling or served over greens as a light meal.
- Refrigerate leftovers in an airtight container for up to 3 days.
