Dill Pickle Chicken Salad

5 from 1 vote

Tangy, creamy, high protein dill pickle chicken salad with shredded chicken, Greek yogurt or mayo, chopped dill pickles, pickle juice, fresh dill, and Dijon mustard. No cooking required, ready in 10 minutes, and it tastes even better the next day.

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Prep Time 10

Total Time 10

SERVINGS: 4 servings

Ingredients

Instructions

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Make sure chicken is cold and shredded into bite-sized pieces.
In a medium bowl combine shredded chicken, Greek yogurt or mayo, chopped pickles, pickle juice, Dijon, and fresh dill. Stir until fully combined and evenly coated.
Taste and season with salt and pepper. Go slowly since the pickles and pickle juice are already salty.
Serve immediately or refrigerate for 15 to 30 minutes before serving. The flavor improves significantly after chilling and is even better the next day.

Notes

Store in an airtight container in the fridge for up to 4 days. Stir before serving as some liquid may separate. Do not freeze.

Start with cold chicken. Warm chicken makes the dressing watery and oily.

Chop the pickles small. Fine pieces distribute through every bite instead of clustering.

Do not skip the pickle juice. It seasons and thins the dressing in a way that nothing else replicates.

If the salad looks dry after chilling, add another half teaspoon of pickle juice or a small spoonful of Greek yogurt and stir.

Want more crunch? Add a finely diced stalk of celery or a quarter cup of diced cucumber.

Want more protein? Stir in a chopped hard-boiled egg.

Nutrition