A tangy and creamy Savory Dill Pickle Chicken Salad made with shredded cooked chicken, red onion, diced dill pickles, and a flavorful dressing of Greek yogurt, mayonnaise, Dijon mustard, sweet pickle relish, and herbs. Perfect for sandwiches, on toast, or with crackers.
Total Time:15 minutes
Yield:4 servings
Ingredients
For the Salad:
1.5 cups shredded cooked chicken
1/4 cup minced red onion
2/3 cup diced dill pickles
For the Dressing:
1 tsp dried chives
1 tbsp fresh parsley, chopped
1/2 tsp dried dill
1 tsp Dijon mustard
2 tbsp sweet pickle relish
1/4 cup plain Greek yogurt
2 tbsp mayonnaise
Salt and freshly ground black pepper to taste
Instructions
Prepare the Chicken and Vegetables: Place the cooked and shredded chicken, finely chopped red onion, and diced dill pickles into a large mixing bowl. This forms the base for your chicken salad.
Mix the Dressing Ingredients: In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, dried chives, dried dill, chopped fresh parsley, and add a generous pinch of salt and freshly ground black pepper to taste. This creamy dressing brings flavor and moisture to the salad.
Combine Salad Ingredients and Dressing: Pour the prepared dressing into the bowl containing the chicken and vegetables. Use a spoon or spatula to gently toss everything until the chicken salad ingredients are evenly coated. Taste and adjust salt and pepper as needed to enhance the flavor.
Serve and Enjoy: Transfer your Savory Dill Pickle Chicken Salad to a serving dish. Serve it with toast, as a sandwich filling, with crackers, in lettuce cups, or on top of a fresh salad for a delicious meal or snack.
Notes
Use leftover cooked chicken or rotisserie chicken for convenience.
For a tangier flavor, add a splash of pickle juice to the dressing.
To reduce fat, substitute regular mayonnaise with light mayonnaise or increase Greek yogurt.
Fresh herbs can be substituted for dried herbs; use three times the amount of fresh herbs as dried.
This salad keeps well refrigerated for up to 3 days in an airtight container.
