Description
Make this tangy and satisfying dill pickle chicken salad quickly. It uses cooked chicken and features a creamy dressing with plenty of crunch from pickles and celery.
Ingredients
Scale
- 2 cups cooked, shredded or diced chicken breast
- 1/2 cup finely chopped dill pickles
- 1/4 cup pickle juice (from the pickle jar)
- 1/2 cup mayonnaise (or substitute with plain Greek yogurt for a lighter version)
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the cooked, shredded chicken into a medium mixing bowl.
- Add the chopped dill pickles, celery, and red onion to the bowl with the chicken.
- In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), pickle juice, Dijon mustard, fresh dill, salt, and pepper until smooth.
- Pour the dressing mixture over the chicken and vegetable mixture.
- Stir everything together until the chicken is evenly coated.
- Taste the salad and add more salt, pepper, or pickle juice if you desire more tanginess.
- Serve immediately or chill for 30 minutes to allow flavors to blend.
Notes
- For a low-carb option, serve this salad in large lettuce cups instead of on bread.
- If you do not have cooked chicken, you can boil or poach two large chicken breasts for about 15-20 minutes, then shred them once cooled slightly.
- To make this a high-protein lunch, use plain Greek yogurt instead of mayonnaise in the dressing.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 34
- Cholesterol: 110