Description
Dill Pickle Chicken Salad is a refreshing and zesty dish that combines tender chicken with crunchy vegetables and the tangy flavor of dill pickles. Perfect for summer gatherings or as a light lunch, this salad is not only visually appealing but also incredibly satisfying. With its vibrant colors and delightful crunch, it transforms an ordinary meal into a celebration of flavors. Serve it on greens or as a sandwich filling for a deliciously versatile experience.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup diced dill pickles
- 1 cup plain Greek yogurt
- 1/4 cup chopped fresh dill
- 1 cup diced cucumber (preferably Persian)
- 1/2 cup finely diced red onion
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake on a parchment-lined baking sheet for 25-30 minutes until cooked through.
- Once cooled, shred the chicken with two forks into bite-sized pieces.
- In a large bowl, mix Greek yogurt, lemon juice, salt, and pepper until smooth.
- Fold in the diced pickles, cucumber, red onion, and fresh dill into the yogurt mixture.
- Gently add shredded chicken, ensuring everything is well-coated without mashing the veggies.
- Chill for at least 30 minutes before serving over greens or as a sandwich filler.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 90mg