Dill Pickle Chicken Salad
A flavorful chicken salad featuring dill pickles, Greek yogurt, and fresh herbs that balances creaminess with crunch, perfect for a light meal or snack.
Ingredients
Main Ingredients
- 3 cups Cooked chicken breast, shredded or diced Adds protein and substance
- 1/2 cup Dill pickles, diced Provides crunch and tanginess
- 1/4 cup Red onion, finely diced Adds sharpness and depth
- 1/4 cup Celery, finely diced Brings freshness and crunch
Dressing Ingredients
- 1/2 cup Plain, non-fat Greek yogurt Adds creaminess with fewer calories
- 2 tbsp Light mayonnaise Enhances creaminess
- 1 tbsp Pickle juice (from the jar) Adds brightness
- 1 tbsp Fresh dill, chopped (or 1 tsp dried dill) Introduces herby flavor
- 1 tsp Dijon mustard Provides mild tang
- Salt & pepper, to taste Enhances overall flavor
Instructions
Preparation
- Start by preparing your chicken. If you haven't already cooked your chicken breast, roast or boil it until fully cooked, then shred or dice it into bite-sized pieces.
- In a large mixing bowl, add the diced dill pickles.
- Add the finely diced red onion to the bowl and stir it gently.
- Add the finely diced celery to the mixture and mix everything until just combined.
- In a separate bowl, combine the plain Greek yogurt, light mayonnaise, and pickle juice. Whisk until smooth.
- Incorporate the shredded chicken into the bowl with the vegetables.
- Pour the creamy dressing over the chicken and vegetable mix.
- Add chopped dill and Dijon mustard, then blend gently.
- Taste and adjust salt and pepper if necessary.
- Transfer to a serving dish or container. Refrigerate if not serving immediately.
- Allow the salad to chill in the fridge for at least 30 minutes before serving.
Notes
Use cold chicken for the best texture. Finely dice ingredients for even flavor distribution. Always taste before serving to ensure balanced seasoning. Store leftovers in an airtight container.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 7gProtein: 28gFat: 12gSaturated Fat: 2gSodium: 500mgFiber: 1gSugar: 3g
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