Description
Dill pickle chicken salad is a refreshing and flavorful dish that combines tender chicken, crunchy dill pickles, and creamy dressing. Perfect for summer picnics or family gatherings, this salad stands out with its tangy flavor and delightful crunch. Whether served on bread or enjoyed as a dip, it’s sure to be a crowd-pleaser!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 1 cup crunchy dill pickles, diced
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- ¼ cup fresh dill, chopped
- ½ small red onion, finely chopped
- Salt and pepper to taste
Instructions
- 1. Cook the chicken by poaching in boiling water for 15-20 minutes until no longer pink. Let cool before shredding.
- 2. Dice the dill pickles into small cubes.
- 3. In a large bowl, mix mayonnaise, chopped dill, salt, and pepper until creamy.
- 4. Shred the cooled chicken and add it along with the pickles and red onion to the bowl.
- 5. Gently fold all ingredients together until evenly coated.
- 6. Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
Keywords: For added flavor, use rotisserie chicken. Swap regular pickles for spicy ones or add grapes for sweetness. Store leftovers in an airtight container in the fridge for up to three days.