Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Lettuce leaves for serving (optional)
Instructions
- In a large mixing bowl, combine the shredded chicken and chopped dill pickles.
- In a separate bowl, mix together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, and fresh dill until well combined.
- Pour the dressing over the chicken and pickle mixture, and stir until everything is evenly coated.
- Add the chopped red onion and season with salt and pepper to taste. Mix well.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve on a bed of lettuce or as a sandwich filling.
Notes
- For extra crunch, consider adding diced celery or chopped walnuts.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Category: Salad
- Cuisine: American
Keywords: Creamy Dill Pickle Chicken Salad, Chicken Salad Recipe, Dill Pickle Chicken Salad, Easy Chicken Salad, Tangy Chicken Salad