Description
This Savory Dill Pickle Chicken Salad is a quick and flavorful dish combining shredded cooked chicken with tangy diced dill pickles, creamy Greek yogurt, mayo, and a medley of herbs. Perfect for a light lunch or snack, it pairs wonderfully 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, or crackers
Instructions
- Prepare Ingredients: Begin by shredding the cooked chicken into bite-sized pieces. Dice the dill pickles finely, mince the red onion, and chop the fresh parsley. These ingredients will build the base and flavor for the salad.
- Mix Wet Ingredients: In a medium bowl, combine the plain Greek yogurt, mayonnaise, sweet pickle relish, and Dijon mustard. Stir well until smooth and creamy to create the dressing.
- Add Dry Ingredients and Herbs: Incorporate the dried chives, dried dill, and fresh parsley into the dressing mixture. Mix thoroughly to distribute the herbs evenly throughout the dressing for a fresh and savory taste.
- Combine All Components: Add the shredded chicken, diced dill pickles, and minced red onion to the dressing mixture. Gently fold all ingredients together until the chicken is evenly coated with the dressing and all elements are well combined.
- Chill and Serve: For best flavor, refrigerate the salad for at least 10 minutes before serving to allow the flavors to meld. Serve chilled alongside croissants, toast, or crackers for a delightful meal or snack.
Notes
- You can substitute the mayo and Greek yogurt with all mayo or all Greek yogurt depending on your preference for creaminess or tanginess.
- Adjust the amount of dill and chives to suit your taste for herbs.
- For a spicier kick, consider adding a pinch of cayenne pepper or chopped fresh jalapeños.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
