Description
This refreshing Dill Pickle Chicken Salad combines tender shredded chicken with tangy dill pickles and a creamy Greek yogurt-based dressing, accented with fresh herbs and a hint of sweetness from relish. Perfect for a quick and delicious lunch, served on croissants, toast, crackers, or wrapped in lettuce for a low-carb meal.
Ingredients
Scale
Chicken & Vegetables
- 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
Serving (optional)
- Croissants, toast, or crackers
Instructions
- Prepare Chicken & Veggies: In a large mixing bowl, combine the shredded chicken, chopped dill pickles, and diced red onion, ensuring the ingredients are well mixed and ready for the dressing.
- Make the Dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet relish, Dijon mustard, chopped parsley, dried chives, dried dill, salt, and pepper until you achieve a smooth and creamy consistency.
- Combine: Pour the prepared dressing over the chicken mixture and toss thoroughly until all components are evenly coated with the flavorful dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and intensify, enhancing the overall taste.
- Serve: Serve the chilled dill pickle chicken salad cold, spooned onto croissants, toast, crackers, or wrapped in lettuce leaves for a lighter, low-carb option. Enjoy immediately.
Notes
- For a lower-fat version, substitute mayonnaise with additional Greek yogurt.
- Use fresh dill instead of dried for a more vibrant flavor.
- The salad can be made a day ahead and kept refrigerated to deepen flavors.
- Adjust salt and pepper according to taste, especially if pickles are very salty.
- Try adding celery or apples for extra crunch and sweetness.
