Description
This Savory Dill Pickle Chicken Salad offers a flavorful twist on a classic dish, combining tender shredded chicken with the tangy crunch of dill pickles and a creamy Greek yogurt dressing infused with fresh dill and mustard. Perfect for a light lunch or picnic, it’s easy to prepare and customizable with vegetarian options.
Ingredients
Scale
Chicken
- 2 cups shredded cooked chicken (rotisserie, poached, or grilled)
- or 1 can (15 oz) chickpeas or 1 cup diced tofu for vegetarian alternative
Vegetables and Flavorings
- 1/2 cup dill pickles, diced (use sweet pickles if preferred)
- 1/4 cup diced celery
- 1/4 cup finely chopped onion (red onion, green onions, or shallots)
- 2 tablespoons fresh dill, finely chopped (or 1 teaspoon dried dill)
Dressing
- 1/2 cup plain Greek yogurt (or mayonnaise for richer taste, or vegan mayo for plant-based)
- 1 tablespoon Dijon mustard (or yellow mustard)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Chicken: If using raw chicken, cook it thoroughly by boiling, poaching, or grilling until fully cooked. Allow to cool completely, then shred or chop into bite-sized pieces.
- Chop the Vegetables: Dice the dill pickles, celery, and onion into small pieces. Finely chop fresh dill if using.
- Mix the Dressing: In a large bowl, combine the Greek yogurt, Dijon mustard, salt, and pepper. Stir until the dressing is smooth and flavors are well blended. Adjust seasoning to your preference.
- Combine Ingredients: Add the shredded chicken, diced dill pickles, celery, onion, and chopped dill to the bowl with the dressing. Gently fold everything together until evenly coated.
- Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld and intensify.
- Serve: Serve the chicken salad chilled on a bed of greens, as a sandwich filling, or alongside crackers. Garnish with extra dill if desired.
Notes
- For a vegan or vegetarian version, substitute chicken with chickpeas or tofu and use vegan mayonnaise.
- Adjust mustard quantity or substitute lemon juice for a different flavor profile.
- Refrigerating the salad enhances the flavor but it can be served immediately if needed.
- Best served fresh; store leftovers in an airtight container in the refrigerator for up to 3 days.
- Dill pickles add a distinctive tangy crunch; sweet pickles may alter the flavor towards a milder sweetness.
