Name: The Ultimate Creamy & Tangy Dill Pickle Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 3 cups cooked, shredded chicken breast; 1 cup dill pickles, finely chopped; 1/2 cup mayonnaise (or Greek yogurt for a lighter version); 2 tablespoons pickle juice (from the pickle jar); 1/4 cup celery, finely diced; 2 tablespoons red onion, finely minced; 1 tablespoon fresh dill, chopped; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper

The Ultimate Creamy & Tangy Dill Pickle Chicken Salad Recipe

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Make this easy, high-protein dill pickle chicken salad for a satisfying lunch or quick meal prep. It combines shredded chicken with crunchy pickles and a tangy, creamy dressing.

Author: charliehayes
Prep Time: 15 min
Cook Time: 0 min
Total Time: 15 min
Yield: 4 servings 1x
Category: Lunch
Method: Mixing
Cuisine: American
Diet: Low Fat

Ingredients

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3 cups cooked, shredded chicken breast
1 cup dill pickles, finely chopped
1/2 cup mayonnaise (or Greek yogurt for a lighter version)
2 tablespoons pickle juice (from the pickle jar)
1/4 cup celery, finely diced
2 tablespoons red onion, finely minced
1 tablespoon fresh dill, chopped
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Place the shredded chicken in a medium mixing bowl.
Add the chopped dill pickles, diced celery, and minced red onion to the bowl.
In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), pickle juice, Dijon mustard, salt, and pepper until smooth.
Pour the dressing mixture over the chicken and vegetable mixture.
Fold all ingredients together gently until the chicken is evenly coated. Do not overmix.
Stir in the fresh chopped dill.
Taste the salad and adjust salt or pickle juice as needed for your preferred tanginess.
Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow flavors to combine.

Notes

For a low-carb or Keto chicken salad, serve this mixture in crisp lettuce cups or hollowed-out bell peppers.
To make this a classic chicken salad sandwich, serve between slices of toasted sourdough bread or stuffed into croissants.
If you use rotisserie chicken, shred it while it is still slightly warm for easier handling.
For extra crunch, add 1/4 cup of toasted pecans or sunflower seeds.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3
Sodium: 550
Fat: 18
Saturated Fat: 3
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 5
Fiber: 1
Protein: 34
Cholesterol: 105

Find it online: https://fooddexterity.com/dill-pickle-chicken-salad-recipe/