Description
A delightful and crunchy chicken salad with a tangy dill pickle twist, perfect for picnics or light dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup dill pickles, chopped
- ½ cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup celery, chopped
- ¼ cup red onion, finely chopped
- Salt & pepper to taste
- Fresh dill, chopped (for garnish)
Instructions
- If not already prepared, cook your chicken by poaching, grilling, or baking until done. Shred or dice afterward.
- In a mixing bowl, combine Greek yogurt, Dijon mustard, and apple cider vinegar. Stir until creamy.
- Add chopped dill pickles, celery, red onion, and cooked chicken to the bowl. Gently fold together.
- Season with salt and pepper, adjusting to taste.
- Transfer to an airtight container and chill in the fridge for at least 30 minutes.
- Serve on lettuce leaves, in sandwiches, on crackers, over greens, or in pita pockets.
Notes
This chicken salad tastes even better the next day as the flavors meld together. For added flavor, you can include a splash of pickle brine, garlic powder, or paprika.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken salad, dill pickle, comfort food, picnic food, easy recipe