Pickle Chicken Salad
A comforting salad combining tender chicken, crisp veggies, and a tangy dressing, perfect for busy weeknights and meal prep.
Ingredients
Main Ingredients
- 1 lb chicken breasts Cooked and diced
- ¾ cup dill pickle, diced small
- ½ cup celery, diced small
- ⅓ cup red onion, diced small
- 2 pieces hard-boiled eggs, grated
Dressing Ingredients
- ½ cup 0% Greek yogurt Use a good quality for creaminess
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon water Adjust consistency as needed
- ½ tablespoon extra virgin olive oil
- 2-3 tablespoons fresh dill, chopped small
- ½ teaspoon garlic powder
- to taste kosher salt Adjust according to preference
- to taste cracked black pepper Freshly cracked preferred
Instructions
Preparation
- Cook the chicken breasts until fully cooked and tender, then cool slightly and dice into bite-sized pieces.
- Prepare the vegetables by dicing the dill pickles, celery, and red onion into small pieces.
- Grate the hard-boiled eggs gently to ensure even pieces.
Making the Dressing
- In a mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, water, and olive oil. Stir until smooth.
Combining the Salad
- Add the diced chicken, pickles, celery, red onion, grated eggs, chopped dill, garlic powder, salt, and pepper to the dressing. Mix thoroughly but gently.
- Adjust seasoning as necessary and let the salad sit to allow flavors to meld, preferably chilling in the refrigerator before serving.
Notes
Allow chicken to cool before dicing. Adjust dressing thickness as desired and let the salad sit for enhanced flavors.