Make this flavorful Dill Pickle Chicken Salad for a quick lunch or light dinner. It combines tender chicken with crunchy pickles and a tangy dressing featuring pickle juice for an extra bright flavor.
Author:Ahazzam
Prep Time:15 min
Cook Time:0 min
Total Time:45 min
Yield:4 servings
Category:Lunch
Method:No Cook
Cuisine:American
Diet:Low Fat
Ingredients
Scale
3 cups cooked, shredded chicken (rotisserie chicken hack works well)
1 cup dill pickles, finely chopped
1/2 cup celery, finely diced
1/4 cup red onion, finely minced
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons dill pickle juice (reserved from the jar)
1 teaspoon Dijon mustard
1/2 teaspoon dried dill weed
1/4 teaspoon black pepper
Salt to taste
Instructions
Place the shredded chicken in a large mixing bowl.
Add the chopped dill pickles, diced celery, and minced red onion to the bowl with the chicken.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, dill pickle juice, Dijon mustard, dried dill weed, and black pepper until smooth. This creates your creamy, tangy dressing.
Pour the dressing over the chicken mixture.
Gently fold all ingredients together until the chicken is evenly coated. Do not overmix; you want to maintain some texture.
Taste the salad and add salt if needed.
Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
Serve cold on croissants, crackers, or lettuce wraps for a satisfying meal.
Notes
For maximum crunch, ensure your celery and pickles are diced small and crisp.
If you prefer a lower-fat option, substitute all the mayonnaise with Greek yogurt.
This salad is excellent for meal prep and stays fresh in the refrigerator for up to four days.
Use the leftover pickle juice from the jar to boost the tanginess in the dressing.