Ingredients
Main Ingredients
- 1.5 lb. shredded chicken (rotisserie chicken recommended)
- 2 cups sliced baby dill pickles
- ½ large white onion, minced
- 2 stalks celery, diced
- ½ cup chopped fresh dill
Sauce
- 1 cup 2% Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons dill pickle juice
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Combine Main Ingredients: In a large bowl, mix together the shredded chicken, sliced baby dill pickles, minced white onion, diced celery, and chopped fresh dill until well combined. Set this mixture aside while you prepare the sauce.
- Prepare the Sauce: In a separate bowl, whisk together the Greek yogurt, mayonnaise, chopped fresh dill, dill pickle juice, fresh lemon juice, garlic powder, and salt. Mix thoroughly until the sauce is smooth and well blended.
- Mix Salad and Sauce: Pour the prepared sauce into the bowl with the chicken and vegetable mixture. Gently stir until all the ingredients are evenly coated with the creamy dressing.
- Serve: Enjoy the dill pickle chicken salad served chilled on its own, spread on toasted bread, or wrapped in a tortilla or flatbread for a fresh and flavorful meal.
Notes
- This salad is best served chilled to let the flavors meld together.
- You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
- Adjust the amount of pickle juice to taste, depending on how tangy you like the salad.
- For a lighter version, use all Greek yogurt in place of mayonnaise.
- Fresh dill is essential for the bright, herbaceous flavor; dried dill can be used but reduce quantity to 1 teaspoon.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
