Description
A tangy and creamy Dill Pickle Chicken Salad that combines shredded chicken with chopped dill pickles, crisp celery, and a zesty dressing made from Greek yogurt, mayonnaise, and pickle brine. This versatile salad is perfect for sandwiches, wraps, or as a refreshing dip, ready in just 15 minutes.
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, combine the shredded chicken, chopped dill pickles, diced celery, and diced red onion with the Greek yogurt, mayonnaise, pickle brine, chopped fresh dill, Dijon mustard, garlic powder, kosher salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Adjust Seasoning: Taste the chicken salad mixture and adjust seasonings as needed by adding more salt, pepper, or pickle brine to reach your desired flavor balance.
- Serve: Serve the dill pickle chicken salad chilled with crackers, on toasted bread or sandwich rolls, wrapped in lettuce cups, or alongside your favorite fresh vegetables for a light and flavorful meal or snack.
Notes
- For extra creaminess, add an additional tablespoon of mayonnaise or Greek yogurt.
- The pickle brine enhances the tangy flavor but can be omitted if preferred.
- Fresh dill offers a brighter taste than dried, but dried dill works well if fresh is unavailable.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it lower fat, reduce or omit mayonnaise and increase Greek yogurt accordingly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
