Description
A tangy and refreshing Dill Pickle Chicken Salad combining tender shredded chicken, creamy Greek yogurt, crunchy dill pickles, and fresh herbs. Perfect for a light lunch served in lettuce cups, on toast, croissants, or alongside crackers.
Ingredients
Units
Scale
Salad Ingredients
- 2 cups shredded or diced cooked boneless skinless chicken breasts (about 2 small/medium breasts)
- 2/3 cup plain Greek yogurt (nonfat preferred)
- 2/3 cup chopped dill pickles (chips, spears, or preferred style)
- 2 medium stalks celery, diced (scant 1 cup)
- 1/4 cup finely chopped red onion
- 2 tablespoons pickle brine
- 2 teaspoons honey
- 1/2 teaspoon kosher salt, plus additional to taste
- 1/2 teaspoon dried dill
- 1/4 teaspoon ground black pepper, plus additional to taste
- 2 tablespoons chopped fresh parsley or chives
Serving Suggestions
- Butter lettuce leaves
- Whole-grain bread
- Croissants
- Crackers
Instructions
- Combine Ingredients: In a large bowl, add the shredded or diced cooked chicken, plain Greek yogurt, chopped dill pickles, diced celery, finely chopped red onion, pickle brine, honey, kosher salt, dried dill, ground black pepper, and chopped fresh parsley or chives.
- Mix Thoroughly: Stir all ingredients together well until everything is evenly combined, ensuring the chicken is coated with the creamy yogurt and all flavors meld together.
- Taste and Adjust Seasoning: Sample the salad and add more salt, pepper, or honey if needed to suit your taste preferences.
- Serve: Serve the dill pickle chicken salad chilled or at room temperature as lettuce cups, spread over toast, inside croissants, or as a dip with crackers—whichever way you prefer.
Notes
- TO STORE: Refrigerate leftovers for 3 to 4 days. Before serving again, restir and adjust seasoning as needed to freshen the flavors.
- Nutrition facts are calculated based on one-third of the salad, which yields 3 medium servings when accompanied by toast or greens. Without sides, expect closer to 2 servings depending on appetite.
Nutrition
- Serving Size: Approximately 1 cup (1/3 of recipe)
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
