Description
A tangy and creamy Dill Pickle Chicken Salad combining shredded chicken, dill pickles, Greek yogurt, and fresh herbs for a refreshing twist on classic chicken salad. Perfect for sandwiches, lettuce cups, or as a dip with crackers.
Ingredients
Units
Scale
Chicken Salad
- 2 cups shredded or diced cooked boneless skinless chicken breasts (about 2 small/medium breasts)
- 2/3 cup plain Greek yogurt (nonfat recommended)
- 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, stir together the shredded chicken, Greek yogurt, chopped dill pickles, diced celery, finely chopped red onion, pickle brine, honey, kosher salt, dried dill, ground black pepper, and fresh parsley or chives until well mixed.
- Adjust Seasoning and Serve: Taste the chicken salad and season with additional salt and pepper if desired. Serve it as lettuce cups, on whole-grain toast, inside a croissant, or as a dip with crackers according to your preference.
Notes
- TO STORE: Refrigerate leftovers for 3 to 4 days. Restir and adjust seasoning before serving again.
- Nutrition facts are based on 1/3 of the salad, yielding approximately 3 medium servings when served with toast or greens. Alone, the salad may serve closer to 2 depending on appetite.
Nutrition
- Serving Size: 1/3 of the salad
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 70mg
