Dill Pickle Chicken Salad
300kcal
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Lean protein that keeps you full and supports muscle repair.
- 1 cup dill pickles, diced Adds tang and crunch; the brine brightens the whole salad.
- 1/2 cup mayonnaise Creates a creamy base and binds the ingredients together.
- 1 tablespoon Dijon mustard Brings a little acidity and depth of flavor.
- 1/4 cup red onion, finely chopped Provides sharpness and crisp texture.
- 1 tablespoon fresh dill, chopped Offers fresh herbal brightness and aromatic lift.
- Salt and pepper to taste Enhances and balances all the flavors.
Method
Preparation
- Prepare your ingredients: shred chicken, dice dill pickles, finely chop red onion, and chop fresh dill.
- In a large mixing bowl, add shredded chicken and diced dill pickles.
- Spoon in mayonnaise and Dijon mustard.
- Add finely chopped red onion and fresh dill to the bowl.
- Gently stir all ingredients with a spoon or spatula until evenly combined and coated.
- Taste and season with salt and pepper to your preference. Adjust mayo or mustard if you want it creamier or tangier.
- Chill the salad for at least 15–30 minutes to let flavors meld (optional but recommended).
- Serve chilled over mixed greens, in a sandwich, or with crackers.
Nutrition
Serving1gCalories300kcalCarbohydrates5gProtein30gFat18gSaturated Fat3gSodium600mgFiber1gSugar2g
Notes
Use cold chicken for the best texture. Dice pickles uniformly for a consistent crunch. Make ahead for better flavor. Adjust mayonnaise gradually for desired creaminess.