Description
A refreshing twist on traditional chicken salad with tangy dill pickles and creamy Greek yogurt.
Ingredients
Scale
- 2 cups cooked boneless skinless chicken breasts (shredded or diced)
- 2/3 cup plain Greek yogurt (nonfat)
- 2/3 cup chopped dill pickles
- 2 medium celery stalks (diced, about 1 cup)
- 1/4 cup finely chopped red onion
- 2 tablespoons pickle brine
- 2 teaspoons honey
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon dried dill
- 1/4 teaspoon ground black pepper (plus more to taste)
- 2 tablespoons chopped fresh parsley or chives
Instructions
- In a large bowl, whisk together the plain Greek yogurt, pickle brine, honey, kosher salt, dried dill, and black pepper until smooth.
- Add the chicken, chopped pickles, diced celery, and red onion to the bowl.
- Mix until everything is evenly coated with the yogurt mixture.
- Fold in the parsley or chives and adjust seasoning with more salt or pepper if needed.
- Refrigerate the salad for at least 15 minutes to blend flavors.
- Serve in lettuce wraps, on bread, or with crackers.
Notes
This salad can be made a day in advance for maximum flavor. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg