Description
A tangy and creamy chicken salad with a flavorful kick from dill pickles, perfect for a quick lunch or as a topping for sandwiches or wraps.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup dill pickles, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon pickle juice
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- In a large bowl, combine the shredded chicken, chopped dill pickles, and red onion.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, pickle juice, and a pinch of salt and pepper.
- Pour the dressing over the chicken mixture and stir to combine until everything is evenly coated.
- If using, stir in the fresh dill for an extra burst of flavor.
- Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
Notes
- Refrigerating the chicken salad allows the flavors to meld together for a more intense taste.
- You can substitute Greek yogurt with plain yogurt if preferred.
- This chicken salad can be served in wraps, sandwiches, or over a bed of leafy greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 60 mg
