Dill Pickle Chicken Salad
A delightful combination of shredded chicken and crunchy dill pickles mixed with a creamy dressing, perfect for quick meals!
Ingredients
Main Ingredients
- 2 cups shredded chicken Use rotisserie chicken for convenience.
- 1.5 cups chopped dill pickles Chop finely for more flavor.
- 2 pieces hard boiled eggs, chopped
- 1 cup chopped celery
- 0.25 cup chopped scallions
Dressing
- 0.5 cup mayonnaise Substitute with Greek yogurt for a lighter version.
- 0.25 cup sour cream Can be replaced with Greek yogurt.
- 1 Tbsp yellow mustard
- 1 Tbsp sweet relish
- 1 Tbsp chopped fresh dill Add more for extra flavor.
- 0.5 tsp garlic powder
- Salt & pepper, to taste
Instructions
Preparation
- In a large bowl, combine the shredded chicken, chopped dill pickles, chopped hard boiled eggs, celery, and scallions.
- In a separate bowl, mix together the mayonnaise, sour cream, yellow mustard, sweet relish, chopped dill, garlic powder, salt, and pepper.
- Pour the dressing over the chicken mixture and toss until well combined.
- Chill before serving if desired.
Notes
Serve in sandwiches or wraps, on a bed of greens, or with whole grain crackers. Best served cold and can last up to three days in the refrigerator.