Description
This Dill Pickle Chicken Salad is a quick and flavorful dish combining shredded chicken breast with tangy dill pickles, a creamy dressing made from mayonnaise and Greek yogurt, and a hint of fresh dill. Perfect for a light lunch or as a sandwich filling, this salad balances savory, tangy, and fresh flavors in about 10 minutes.
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 Main Ingredients: In a large bowl, combine the shredded chicken, chopped dill pickles, and finely chopped red onion thoroughly.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, pickle juice, salt, and pepper until smooth and well blended.
- Mix Salad and Dressing: Pour the dressing over the chicken mixture and stir well to coat all the ingredients evenly, ensuring each bite is flavorful.
- Add Fresh Dill (Optional): If desired, fold in the fresh chopped dill to enhance the salad with a bright, herbal note.
- Serve or Chill: Serve the salad immediately for a crisp texture and fresh taste, or refrigerate for 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- This salad can be served on its own, as a sandwich filling, or over greens for a light meal.
- For a lower-fat version, substitute mayonnaise with additional Greek yogurt.
- Adjust the amount of pickle juice and Dijon mustard to taste for more tang or spice.
- Refrigerating the salad enhances the flavor but avoid making it too far in advance to keep the texture fresh.
- You can swap dill pickles with bread-and-butter pickles for a sweeter variation.
