Dill Pickle Chicken Salad

A flavorful and easy-to-make chicken salad that combines the creaminess of yogurt and mayo with the crunch of dill pickles, perfect for any meal.

Prep Time 15

Total Time 15

Course Dinner, Lunch, Salad

Cuisine American

Servings servings

Calories 312 kcal

12.5 oz canned chicken (or shredded chicken) provides protein and moisture
0.5 c dill pickles, diced into ¼" cubes about 3 pickles, adds crunch and tang
1 tbsp pickle juice enhances flavor
0.25 c Greek yogurt or all mayo for dairy-free, creamy texture and moisture
2 tbsp mayo adds richness
1 tbsp lemon juice provides acidity
2 cloves minced garlic adds savory depth
2 tsp dill dried or fresh, minced, offers herbal notes
0.25 c scallions/green onions, thinly sliced about 3 stalks, adds freshness and crunch
to taste salt enhances all flavors

Drain the canned chicken if using that option. If using shredded chicken, no need to drain.
In a mixing bowl, combine the chicken with the diced dill pickles.
Add the tablespoon of pickle juice to the mixture and gently combine.
Incorporate the Greek yogurt into the mixture, mixing slowly until evenly coated.
Add the mayo next and stir until all components are well blended.
Introduce the lemon juice and minced garlic, mixing until evenly distributed.
Lastly, add the minced dill and sliced scallions, stirring everything until well combined.

Chill the salad for about 30 minutes before serving to let the flavors meld. Adjust pickles for extra tanginess as desired.

Serving: 1gCalories: 312kcalCarbohydrates: 7gProtein: 32gFat: 16gSaturated Fat: 4gSodium: 635mgFiber: 1gSugar: 2g

Keyword chicken salad, comfort food, Dill Pickle Chicken Salad, easy salad, Quick Meals

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