Description
A quick and flavorful Dill Pickle Chicken Salad that combines shredded chicken, tangy dill pickles, and a creamy Dijon mustard dressing. Perfect for a light lunch or a tasty sandwich filling, this recipe takes only 10 minutes to prepare and serves four people.
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 the shredded chicken, chopped dill pickles, and finely chopped red onion until evenly distributed.
- Prepare the dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, pickle juice, salt, and pepper until smooth and well blended.
- Mix salad with dressing: Pour the prepared dressing over the chicken mixture and stir thoroughly to coat all ingredients evenly.
- Add fresh dill: If desired, fold in the chopped fresh dill to infuse extra flavor into the salad.
- Serve or chill: Serve the salad immediately for best freshness, or refrigerate for 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- For a lower-fat version, substitute mayonnaise with additional Greek yogurt.
- This salad can be served on lettuce wraps, bread slices, or crackers for a versatile meal or snack.
- Refrigerating the salad enhances the flavor by allowing the ingredients to meld together.
- Use fresh dill if available for best taste; dried dill can be substituted but will be less vibrant.
- Adjust pickle juice and mustard quantity based on preferred tanginess.
