Dill Pickle Chicken Salad
This Greek Yogurt Dill Pickle Chicken Salad checks every box: it's tangy, creamy, full of protein and ready in about 15 minutes, using ingredients you likely already have in the fridge.
Ingredients
- 1/4 cup plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 Tbsp dill pickle brine
- 1 Tbsp sweet relish
- 1/4 tsp garlic powder
- 2 cups cooked chopped chicken
- 3/4 cup chopped dill pickles
- 1/2 cup finely chopped celery
- 2 green onions, finely chopped
- 1/4 cup finely chopped fresh dill
- salt and freshly ground black pepper, to taste
Instructions
- In the bottom of a large bowl, whisk together the Greek yogurt, mayonnaise, dill pickle brine, sweet relish and garlic powder until fully combined. Add the chicken, pickles, celery, green onions and dill, stirring gently to coat evenly in the yogurt mixture. Taste and add freshly ground black pepper and salt according to preference. Chill in the fridge for 30 minutes to allow flavours to blend, then serve on buns, bread or crackers. This chicken salad will keep in a covered container in the fridge for 3-4 days; stir the salad to redistribute the dressing and vegetables before serving.
Notes
- The amount of salt needed in this recipe will depend on the saltiness of the cooked chicken and pickles, and personal preference. Start with a small amount of salt, then taste, adding a little more salt at a time until it tastes well seasoned to you. I usually add 1/4 tsp Diamond Crystal Kosher salt to my Dill Pickle Chicken Salad for the perfect amount of seasoning.
- This Dill Pickle Chicken Salad will keep well in the fridge for 3-4 days, making it ideal for meal prepping for the week ahead. Stir before serving as the pickles, vegetables and dressing may settle while the salad rests in the fridge. I don’t recommend freezing this chicken salad as it will become watery when defrosted.