Ingredients
Scale
- 4 cups (about 560 g) cooked chicken, shredded into bite-sized pieces
- ½ cup (120 g) dill pickles, finely diced
- ½ cup (120 g) mayonnaise, room temperature
- ¼ cup (60 g) Greek yogurt (optional, for more texture and less fat)
- ¼ cup (30 g) red onion, finely chopped
- ¼ cup (30 g) celery, chopped with leaves
- 2 tablespoons (6 g) fresh dill, finely chopped (or 1 teaspoon dried)
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- Optional for serving: Romaine lettuce leaves, whole grain bread, croissants
Instructions
- Prepare the chicken: If using refrigerated chicken, take it out 30 minutes before starting to avoid a dry texture.
- Set up the vegetables: Drain the pickles, cut the red onion, and soak it in cold water for 5 minutes to reduce sharpness.
- Mix the dressing: In a cold bowl, whisk together mayonnaise and yogurt until smooth, then add salt and pepper.
- Add 1 tablespoon of pickle juice to the dressing for extra flavor and stability.
- Fold in the fresh dill to the dressing before combining it with the prepared chicken and vegetables.
- Combine everything gently in a large bowl without breaking the chicken pieces.
- Taste and adjust seasoning after letting it sit for at least 5 minutes.
- Chill the salad covered for at least 30 minutes to allow flavors to meld.
- Serve on lettuce leaves or between whole grain bread slices with optional toppings.
Notes
This salad keeps well in the fridge for up to three days. For a lighter option, reduce the mayonnaise by substituting with low-fat yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg