Description
A quick and refreshing Dill Pickle Chicken Salad combining shredded chicken breast with tangy dill pickles, creamy mayonnaise, Greek yogurt, and a hint of Dijon mustard. This easy-to-make salad is perfect for a light lunch or snack and can be served immediately or chilled to enhance flavors.
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 chicken, chopped dill pickles, and finely chopped red onion until evenly distributed.
- Prepare the Dressing: In a small bowl, whisk the mayonnaise, Greek yogurt, Dijon mustard, pickle juice, and a pinch of salt and pepper until smooth and well combined.
- Mix Salad and Dressing: Pour the dressing over the chicken mixture and stir thoroughly to coat all ingredients evenly with the creamy dressing.
- Add Fresh Dill: If desired, fold in the chopped fresh dill to introduce an aromatic, herbaceous flavor to the salad.
- Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate for at least 30 minutes to allow the flavors to meld and deepen before serving.
Notes
- This salad is best served chilled but can be enjoyed immediately.
- You can substitute Greek yogurt with additional mayonnaise for a richer texture.
- Adjust the amount of pickle juice for more tanginess according to your taste.
- Use fresh dill if available, but dried dill can be used in a pinch (reduce quantity to 1 teaspoon).
- Serve on a bed of lettuce or with whole grain bread for a complete meal.
