Description
A refreshing and tangy Dill Pickle Chicken Salad featuring tender shredded chicken tossed with chopped dill pickles, red onion, and a creamy dressing made from Greek yogurt and mayonnaise. Perfectly seasoned with herbs and sweet relish, this salad is great for sandwiches, crackers, or lettuce wraps, offering a flavorful and easy meal or snack in just 10 minutes.
Ingredients
Scale
Chicken & Veggies
- 1 ½ cups cooked, shredded chicken
- â…” cup chopped dill pickles
- ¼ cup diced red onion
Dressing
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon dried chives
- ½ teaspoon dried dill
- Salt & pepper to taste
Optional Serving
- Croissants, toasted
- Crackers
Instructions
- Prepare Chicken & Veggies: In a large mixing bowl, add the shredded cooked chicken, chopped dill pickles, and diced red onion to combine the main salad ingredients.
- Make the Dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet relish, Dijon mustard, chopped fresh parsley, dried chives, dried dill, salt, and pepper until the mixture is smooth and creamy.
- Combine: Pour the prepared dressing over the chicken mixture and toss everything together until the chicken and veggies are evenly coated with the creamy dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to let the flavors meld and deepen.
- Serve: Enjoy the dill pickle chicken salad cold, served on croissants, toast, crackers, or wrapped in lettuce leaves for a low-carb alternative.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- You can substitute mayonnaise with extra Greek yogurt for a lighter option.
- Add chopped celery or apples for additional crunch and sweetness if desired.
- This salad keeps well in an airtight container refrigerated for up to 3 days.
- Use leftover cooked chicken or rotisserie chicken for quicker preparation.
