Ingredients
Salad Ingredients
- 2 cups shredded chicken
- ½ cup chopped dill pickles
- ¼ cup diced red onion
Dressing Ingredients
- ½ cup plain Greek yogurt (full-fat recommended)
- 2 Tablespoons pickle juice
- 1 Tablespoon fresh dill, chopped or 1 teaspoon dried dill
- ½ Tablespoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon fine sea salt
Instructions
- Prepare the dressing: In a medium mixing bowl, whisk together the Greek yogurt, pickle juice, chopped fresh dill (or dried dill), Dijon mustard, onion powder, garlic powder, black pepper, and sea salt until smooth and well combined.
- Combine salad ingredients: Add the shredded chicken, chopped dill pickles, and diced red onion to the bowl with the dressing.
- Mix everything: Stir gently but thoroughly until the chicken and vegetables are evenly coated with the creamy dressing. If the mixture appears too dry, add an additional spoonful of Greek yogurt to reach your preferred consistency.
- Adjust seasoning and chill: Taste the salad and adjust seasoning if necessary. Serve immediately for a fresh, tangy taste or cover and chill in the refrigerator for 30 to 60 minutes to allow the flavors to meld together.
- Serving suggestions: Enjoy the Dill Pickle Chicken Salad on its own, in a sandwich or wrap, or over a bed of fresh greens for a quick, flavorful, and protein-packed meal.
Notes
- Use full-fat Greek yogurt for creamier texture and richer flavor.
- Fresh dill can be substituted with dried dill; use sparingly as it is more concentrated.
- If you prefer less tang, reduce the amount of pickle juice.
- Adjust seasonings and consistency according to taste preferences.
- Can be prepared ahead and kept refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
