Description
A tangy and creamy Dill Pickle Chicken Salad that combines shredded chicken with chopped dill pickles, red onion, and a flavorful Greek yogurt-based dressing. Perfectly balanced with herbs and a hint of sweetness, this salad is ideal for sandwiches, toasts, crackers, or lettuce cups for a fresh, low-carb meal or snack.
Ingredients
Scale
Chicken Salad
- 1 ½ cups cooked, shredded chicken
- ⅔ cup chopped dill pickles
- ¼ cup diced red onion
Dressing
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon dried chives
- ½ teaspoon dried dill
- Salt & pepper to taste
Optional Serving
- Croissants (toasted)
- Crackers
- Lettuce cups (for low-carb option)
Instructions
- Prepare Chicken & Veggies: In a large mixing bowl, combine the shredded cooked chicken, chopped dill pickles, and diced red onion, ensuring all ingredients are well mixed.
- Make the Dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, sweet relish, Dijon mustard, chopped fresh parsley, dried chives, dried dill, salt, and pepper until the mixture is smooth and creamy.
- Combine: Pour the dressing over the chicken and vegetable mixture and toss well until everything is evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld and intensify.
- Serve: Serve the chilled chicken salad on toasted croissants, crackers, or wrapped in lettuce cups for a lighter, low-carb option. Enjoy cold for best taste and texture.
Notes
- For extra flavor, use homemade dill pickles or high-quality store-bought pickles.
- You can substitute mayonnaise with an equal amount of Greek yogurt for a lighter, lower-fat version.
- Adjust the amount of sweet relish based on your sweetness preference.
- This salad keeps well in the refrigerator for up to 3 days in an airtight container.
- Try adding chopped celery or apple for added crunch and sweetness.
