Delicious dill pickle chicken salad served in a bowl

Flavored Dill Pickle Chicken Salad

BySavannah Brooks
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why make this recipe

Flavored Dill Pickle Chicken Salad is a delicious and refreshing dish that’s perfect for a quick lunch or a light dinner. It combines the savory taste of chicken with the zesty crunch of dill pickles, creating a unique flavor that many people love. This recipe is easy to make and can be served in various ways, making it a versatile option for any meal.

how to make Flavored Dill Pickle Chicken Salad

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup dill pickles, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Directions:

  1. In a large bowl, combine shredded chicken and chopped dill pickles.
  2. In a separate bowl, mix together mayonnaise, Greek yogurt, Dijon mustard, and fresh dill.
  3. Pour the dressing over the chicken mixture and stir until well combined.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving. Enjoy on its own or in a sandwich!

how to serve Flavored Dill Pickle Chicken Salad

Flavored Dill Pickle Chicken Salad can be served in many ways. You can enjoy it on a bed of lettuce for a light meal, scoop it onto crackers for a tasty snack, or pile it high in a sandwich. It’s great for picnics or potlucks and makes an excellent filling for wraps as well!

how to store Flavored Dill Pickle Chicken Salad

To store Flavored Dill Pickle Chicken Salad, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you plan to make it ahead of time, keep the dressing and chicken mixture separate until you’re ready to serve for the best texture.

tips to make Flavored Dill Pickle Chicken Salad

  • Use freshly cooked chicken or leftover rotisserie chicken for extra flavor.
  • For a creamier texture, increase the amount of mayonnaise or Greek yogurt.
  • Feel free to adjust the amount of dill pickles depending on your taste preferences.
  • Add other ingredients like celery or red onion for added crunch and flavor.

variation

You can customize this chicken salad by adding chopped celery, red onion, or even some chopped nuts for extra texture. If you like a spicier kick, consider adding a dash of hot sauce or some chopped jalapeños.

FAQs

Can I use canned chicken for this recipe?
Yes, you can use canned chicken if you’re short on time. Just drain and shred it before using.

Is there a substitute for Greek yogurt?
If you don’t have Greek yogurt, you can use sour cream instead for a similar texture and taste.

How long does this chicken salad last in the fridge?
Flavored Dill Pickle Chicken Salad can last up to 3 days in the refrigerator if stored properly in an airtight container.

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Flavored Dill Pickle Chicken Salad

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A delicious and refreshing chicken salad with the zesty crunch of dill pickles, perfect for lunch or a light dinner.

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup dill pickles, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine shredded chicken and chopped dill pickles.
  2. In a separate bowl, mix together mayonnaise, Greek yogurt, Dijon mustard, and fresh dill.
  3. Pour the dressing over the chicken mixture and stir until well combined.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving.
  6. Serve on its own, in a sandwich, or on a bed of lettuce.

Notes

For a creamier texture, increase the amount of mayonnaise or Greek yogurt. Customize with other ingredients like celery or red onion for added crunch.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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