Description
This Crunchy Dill Pickle Chicken Salad is creamy, tangy, and packed with bold dill pickle flavor. It’s balanced with juicy chicken, crisp celery, and a punch of red onion. This easy, protein-packed salad is perfect for meal prep, picnics, or quick work lunches.
Ingredients
- 2½ cups cooked chicken, shredded or diced
- ⅓ cup chopped dill pickles
- ¼ cup pickle juice
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 celery stalk, diced
- ¼ cup red onion, finely chopped
- 1 teaspoon dried dill (or fresh dill)
- Salt and pepper, to taste
- Optional Garnish: Sliced green onions or chopped parsley
Instructions
- Prepare the chicken: Use cooked and cooled chicken—rotisserie, poached, or leftover roasted chicken works great. Shred or dice it into bite-sized pieces.
- Chop the add-ins: Finely dice dill pickles, celery, and red onion to ensure even distribution of texture and flavor.
- Mix the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, pickle juice, and dill until smooth and creamy.
- Combine everything: Add chicken, celery, red onion, and pickles to the bowl. Fold gently until evenly coated.
- Chill and serve: Season with salt and pepper to taste, then refrigerate for at least 20 minutes before serving to let the flavors meld.
Notes
- Use both mayo and Greek yogurt for a creamy yet light dressing.
- Chilling the salad enhances the flavor and texture.
- For extra crunch, add chopped nuts like almonds or walnuts.
- Great for meal prep—store in airtight containers for up to 4 days.
- Serve in sandwiches, wraps, lettuce cups, or over a bed of greens.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch, Meal Prep
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
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