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–+ servings
Dill Pickle Chicken Salad

Dill Pickle Chicken Salad - Your New Favorite Quick Lunch Delight

Dill Pickle Chicken Salad is a quick, delicious, low-calorie lunch option bursting with flavor.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Shredded Chicken Rotisserie chicken works well for quick preparation.
  • 1 cup Dill Pickles Ensure well-drained to prevent a watery salad.
  • 1 cup Celery Use fresh stalks for the best texture.
  • 0.5 cups Onion Choose red onion for mildness or sweet onion for added sweetness.
For the Dressing
  • 0.5 cups Greek Yogurt Can be swapped for sour cream.
  • 0.25 cups Mayonnaise Consider using light mayonnaise for healthier option.
  • 2 tablespoons Relish Optional; adds sweetness.
  • 1 tablespoon Dijon Mustard Can be omitted for milder taste.
  • 2 tablespoons Chives Fresh is preferred; dried can substitute.
  • 2 tablespoons Fresh Dill Dried herbs can substitute if fresh isn’t available.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.

Equipment

  • mixing bowl
  • Spatula
  • Knife
  • Cutting Board

Method
 

Preparation
  1. Begin by gathering your ingredients for the Dill Pickle Chicken Salad. Shred approximately 2 cups of rotisserie chicken, chop 1 cup of celery, and finely dice 0.5 cups of onion. Drain 1 cup of dill pickles.
  2. In a large mixing bowl, combine the shredded chicken, chopped celery, diced onions, and well-drained dill pickles. Gently fold together until evenly mixed.
  3. In a separate bowl, whisk together 0.5 cups of Greek yogurt and 0.25 cups of mayonnaise until smooth. Add 2 tablespoons of relish, 1 tablespoon of Dijon mustard, salt, and pepper to taste, and mix in 2 tablespoons of chives and dill.
  4. Pour the creamy dressing over the chicken salad ingredients, and fold the dressing into the salad until everything is coated evenly.
  5. Taste and adjust seasoning as necessary, adding pickle juice for tang if desired. Cover and refrigerate for at least 2 hours.
  6. Before serving, gently stir the salad to redistribute the dressing. Serve on flaky croissants, toasted bread, or lettuce.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 12gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Chill well-drained ingredients to prevent a watery salad. Let flavors meld overnight for best results.

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