Description
This Savory Dill Pickle Chicken Salad is a quick and flavorful recipe perfect for lunch or a light dinner. Combining shredded cooked chicken with tangy dill pickles, creamy Greek yogurt, and a blend of fresh and dried herbs, this salad offers a refreshing twist on traditional chicken salad. Ready in just 10 minutes, it's an easy and delicious option to enjoy with croissants, toast, or crackers.
Ingredients
Chicken Salad
- 1 1/2 cups shredded cooked chicken
- 2/3 cup diced dill pickles
- 1/4 cup minced red onion
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon dried chives
- 1/2 teaspoon dried dill
Serving Suggestions
- Croissants
- Toast
- Crackers
Instructions
- Prepare the Chicken: Ensure the cooked chicken is shredded into bite-sized pieces for easy mixing and eating.
- Combine Ingredients: In a medium bowl, mix together the shredded chicken, diced dill pickles, and minced red onion.
- Make the Dressing: In a separate small bowl, whisk together the plain Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, dried chives, and dried dill until smooth and well combined.
- Mix Salad: Pour the dressing over the chicken mixture. Add the chopped fresh parsley and gently fold all ingredients together until everything is evenly coated.
- Chill (Optional): For best flavor, refrigerate the chicken salad for at least 10 minutes before serving to allow the flavors to meld together.
- Serve: Spoon the salad onto croissants, toast, or crackers as desired and enjoy immediately.
Notes
- You can substitute plain Greek yogurt with all mayonnaise for a richer texture.
- Use fresh dill instead of dried dill for a brighter flavor.
- For a lower calorie option, reduce or omit the mayonnaise.
- Chicken can be pre-cooked by roasting, boiling, or using leftover chicken.
- Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.
