Description
This Dill Pickle Chicken Salad is a tangy, creamy, and flavorful dish combining shredded chicken with dill pickles, Greek yogurt, and a blend of herbs and seasonings. Perfect for sandwiches, croissants, toast, or enjoyed with crackers, it offers a fresh twist on classic chicken salad with a delightful dill pickle zing.
Ingredients
Chicken Salad
- 1 ½ cups cooked, shredded chicken
- ⅔ cup chopped dill pickles
- ¼ cup diced red onion
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon dried chives
- ½ teaspoon dried dill
- Salt and pepper, to taste
Serving Suggestions
- Croissants, toast, or crackers for serving
Instructions
- Combine the Base Ingredients: In a large bowl, place the cooked, shredded chicken, chopped dill pickles, and diced red onion. This forms the core of your salad with a balance of protein and crunch.
- Prepare the Dressing: In a separate bowl, whisk together the plain Greek yogurt, mayonnaise, sweet relish, Dijon mustard, dried chives, dried dill, and a generous pinch of salt and pepper until smooth and well combined.
- Mix and Season: Pour the dressing mixture over the chicken and pickles. Toss everything thoroughly ensuring all ingredients are evenly coated. Taste the salad and adjust seasoning with additional salt and pepper if needed.
- Serve: Enjoy the chicken salad chilled or at room temperature. Serve it on croissants, toast, with crackers, in lettuce cups, or as a topping on your favorite greens for a delicious meal or snack.
Notes
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- Dill pickles can be adjusted according to your preferred level of tanginess.
- For a lighter version, reduce or omit mayonnaise and increase Greek yogurt proportionally.
- Add celery or apples for extra crunch and sweetness if desired.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.
