Ingredients
Chicken Salad
- 3 cups rotisserie chicken, shredded or chopped
- ¾ cup roughly chopped dill pickles
- ½ cup finely chopped celery
- 1 bunch finely chopped dill (about 1/3 cup)
Dressing
- ⅓ cup plain Greek yogurt
- ⅓ cup mayonnaise (preferably avocado oil mayo)
- 2 tbsp mustard (1 tbsp grainy mustard, 1 tbsp Dijon mustard)
- 1 lemon, zest and juice
- Salt, to taste
Instructions
- Prepare the Chicken: Finely shred or dice 3 cups of rotisserie chicken to ensure bite-sized pieces for the salad.
- Make the Dressing: In a large bowl, combine ⅓ cup plain Greek yogurt, ⅓ cup mayonnaise, and 2 tablespoons mustard (1 tablespoon grainy, 1 tablespoon Dijon). Add the zest and juice of 1 lemon and whisk thoroughly to create a creamy, tangy dressing.
- Combine Ingredients: Add ¾ cup roughly chopped dill pickles, ½ cup finely chopped celery, and 1 bunch finely chopped fresh dill to the dressing. Mix everything well until evenly combined with the dressing coating the chicken and vegetables.
- Season: Taste the salad and season with salt according to your preference to enhance the flavors.
- Chill and Serve: Cover the salad and refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled for best taste and texture.
Notes
- For dietary preferences, you can substitute all the mayonnaise with Greek yogurt or vice versa, maintaining a total of ⅔ cup for the dressing base.
- Use avocado oil mayonnaise for a healthier fat profile.
- This salad can be served on its own, with crackers, or in a sandwich or wrap.
- Chilling the salad enhances the flavor and texture by allowing the ingredients to meld together.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
