Description
A quick and tangy Dill Pickle Chicken Salad combining shredded chicken with chopped dill pickles, red onion, and a creamy dressing made of mayonnaise, Greek yogurt, Dijon mustard, and pickle juice, perfect for a refreshing lunch or light dinner.
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 Veggies: In a large bowl, combine the shredded chicken, chopped dill pickles, and finely chopped red onion, ensuring an even distribution of ingredients.
- 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 well blended.
- Mix Salad: Pour the dressing over the chicken mixture and stir thoroughly to coat all components evenly with the creamy dressing.
- Add Fresh Dill: If desired, stir in the chopped fresh dill for an extra burst of herby flavor that complements the tanginess of the pickles.
- Chill and Serve: Serve the salad immediately for a fresh taste or refrigerate for 30 minutes to allow the flavors to meld and develop further.
Notes
- For a lighter option, substitute mayonnaise with all Greek yogurt.
- Adjust pickle juice and mustard to taste for extra tanginess.
- Pair the salad with whole-grain bread or leafy greens for a complete meal.
- This salad can be refrigerated for up to 2 days in an airtight container.
- Make sure chicken is fully cooked before shredding.
