Dill Pickle Chicken Salad Recipe
Dill Pickle Chicken Salad is a tangy, creamy, and refreshing dish combining shredded chicken with chopped dill pickles, crisp celery, and a flavorful dressing made of Greek yogurt, mayonnaise, and pickle brine. Perfect for a quick 15-minute meal, it’s versatile enough to be enjoyed on crackers, toast, sandwiches, wraps, or as a low-carb option in lettuce cups.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Chicken Salad
- 2 cups cooked shredded chicken
- 1 cup chopped dill pickles
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon pickle brine
- 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried dill)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Mix Ingredients: In a large bowl, combine the shredded chicken, chopped dill pickles, diced celery, and diced red onion. Add the plain Greek yogurt, mayonnaise, pickle brine, chopped fresh dill, Dijon mustard, garlic powder, kosher salt, and black pepper.
- Combine Thoroughly: Mix all ingredients well until the salad is evenly coated and creamy. Taste and adjust seasoning as needed by adding more salt, pepper, or pickle brine to enhance the flavor.
- Serve: Enjoy the dill pickle chicken salad with crackers, on toast, in a sandwich or wrap, stuffed in lettuce cups, or paired with fresh veggies for a light, flavorful meal.
Notes
- Use leftover or rotisserie chicken to save time.
- For a lighter option, substitute mayonnaise with additional Greek yogurt.
- Fresh dill provides a brighter flavor, but dried dill works well too.
- Adjust the amount of pickle brine to control the tanginess.
- This salad keeps well refrigerated for up to 3 days.
- Serve chilled for the best taste and texture.
Find it online: https://cheftinaskitchen.com/dill-pickle-chicken-salad-recipe/
