Description
Zesty dill pickle chicken salad brings tangy excitement to classic comfort food. Crisp diced pickles and tender chicken merge in a creamy blend you’ll crave for lunch or picnic gatherings.
Ingredients
Scale
Protein:
- 3 cups (710 ml) chopped cooked chicken breast
Vegetables and Pickles:
- 1/2 cup (120 ml) diced celery
- 1/4 cup (60 ml) finely minced red onion
- 1/4 cup (60 ml) diced dill pickles
Dressing and Seasonings:
- 3 tablespoons (45 ml) chopped fresh dill
- 1/3 cup (80 ml) mayonnaise
- 1/4 cup (60 ml) plain Greek yogurt
- 1 teaspoon (5 ml) Dijon mustard
- 1/4 teaspoon (1.25 ml) salt (plus more to taste)
- 1/4 teaspoon (1.25 ml) black pepper (plus more to taste)
- 1/4 teaspoon (1.25 ml) garlic powder
- 2 tablespoons (30 ml) dill pickle juice
Instructions
- Prepare the protein and crisp vegetables by finely dicing the cooked chicken into uniform, bite-sized pieces for consistent texture and easy eating.
- Chop celery and red onion into delicate, thin slices to provide a sharp, refreshing crunch throughout the salad.
- Dice the dill pickles into small, precise cubes to distribute tangy flavor evenly and create balanced bites.
- Sprinkle freshly chopped dill across the chicken and vegetable mixture to enhance the herbal undertones of the dish.
- Create a creamy, zesty dressing by whisking mayonnaise with Greek yogurt, introducing a smooth yet slightly tangy base.
- Incorporate Dijon mustard into the dressing for a subtle, sharp kick that complements the pickle elements.
- Season the dressing with salt, black pepper, and garlic powder to develop a complex, multilayered flavor profile.
- Add a splash of dill pickle juice to intensify the pickled notes and provide additional moisture to the dressing.
- Gently fold the dressing into the chicken and vegetable mixture, ensuring each ingredient is thoroughly and evenly coated.
- Refrigerate the salad for at least 30 minutes to allow flavors to meld and develop a more cohesive taste experience.
- Serve chilled as a refreshing lunch option or picnic side dish, garnishing with additional fresh dill if desired.
Notes
- Customize the protein by using leftover rotisserie chicken, turkey, or even canned chicken for a quick meal prep option.
- Boost nutrition by adding chopped hard-boiled eggs or mixing in crunchy sunflower seeds for extra protein and texture.
- Keep the salad gluten-free by serving in lettuce wraps or on top of mixed greens instead of traditional bread or rolls.
- Control sodium levels by using low-sodium pickles and reducing added salt, making this dish more heart-friendly for those watching their intake.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg