Description
Prepare this creamy and tangy dill pickle chicken salad quickly for a satisfying lunch or light dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1/2 cup finely chopped dill pickles
- 1/4 cup mayonnaise (or plain Greek yogurt for a lighter version)
- 2 tablespoons pickle juice
- 2 tablespoons finely chopped celery
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Place the shredded chicken in a medium bowl.
- Add the chopped dill pickles, mayonnaise (or Greek yogurt), pickle juice, celery, fresh dill, and Dijon mustard to the bowl.
- Mix all ingredients together until everything is well combined and creamy.
- Season with black pepper and salt to your preference.
- Chill for at least 15 minutes before serving to allow flavors to blend.
Notes
- For extra crunch, add 1/4 cup of chopped red onion or toasted pecans.
- Serve this salad on toasted bread, in croissants, over lettuce cups, or with crackers.
- This salad keeps well for meal prepping for up to four days in the refrigerator.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 14
- Saturated Fat: 2.5
- Unsaturated Fat: 11.5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 26
- Cholesterol: 85