Description
This Savory Dill Pickle Chicken Salad is a quick and flavorful protein-packed dish perfect for sandwiches, croissants, toast, or crackers. Combining shredded cooked chicken with tangy dill pickles, creamy Greek yogurt, mayo, sweet pickle relish, and aromatic herbs like fresh parsley, dried chives, and dill, it offers a delightful blend of textures and flavors. Ready in just 10 minutes, it’s an ideal light lunch or snack with a refreshing twist.
Ingredients
Chicken Salad Ingredients
- 1 1/2 cups shredded cooked chicken
- 2/3 cup diced dill pickles
- 1/4 cup minced red onion
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon dried chives
- 1/2 teaspoon dried dill
Serving Suggestions
- Croissants
- Toast
- Crackers
Instructions
- Prepare the Chicken: If not pre-cooked, cook chicken breasts by boiling or roasting and shred them finely. Ensure chicken is cooled before mixing.
- Mix the Salad Base: In a medium bowl, combine the plain Greek yogurt, mayonnaise, sweet pickle relish, Dijon mustard, dried chives, and dried dill. Stir until smooth and well blended.
- Add the Vegetables: Fold in the shredded cooked chicken, diced dill pickles, minced red onion, and chopped fresh parsley. Mix gently to combine all ingredients evenly without breaking the chicken pieces.
- Chill and Serve: Cover the salad and refrigerate for at least 10 minutes to allow the flavors to meld. Serve chilled, spooned onto croissants, toast, or crackers as desired.
Notes
- For a creamier texture, increase Greek yogurt to 1/3 cup and reduce mayo accordingly.
- Adjust the amount of dill pickles and relish based on your preference for tartness and sweetness.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh herbs instead of dried if available for a brighter flavor.
- To make it dairy-free, substitute Greek yogurt and mayo with vegan alternatives.
