Ingredients
Chicken
- 4 cups shredded or chopped cooked chicken (rotisserie chicken recommended)
Vegetables & Herbs
- 1/2 cup fresh chopped dill
- 1/3 cup finely chopped red onion
- 3/4 cup diced dill pickles
Dressings & Seasonings
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 4 tsp dill pickle juice
- 1 tsp dijon mustard
- 1 1/4 tsp kosher or sea salt
- 1/2 tsp ground pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Instructions
- Shred the Chicken: Using a stand mixer with the paddle attachment or a hand mixer, shred the cooked rotisserie chicken until finely pulled apart. Alternatively, use two forks to shred the chicken manually.
- Combine Ingredients: In a large bowl, add shredded chicken, fresh chopped dill, finely chopped red onion, mayonnaise, plain Greek yogurt, kosher salt, ground pepper, diced dill pickles, dill pickle juice, dijon mustard, onion powder, and garlic powder. Mix thoroughly until all ingredients are evenly incorporated.
- Taste and Season: Sample the salad and adjust seasonings as desired, adding more salt, pepper, fresh dill, or dill pickles to suit your preference.
- Chill and Serve: Transfer the chicken salad into an airtight container and refrigerate for at least 1 hour to allow the flavors to meld. Stir well before serving or packing for lunch. The salad can be stored in the refrigerator for up to 4 days.
Notes
- For cooking your own chicken breasts: poach chicken breasts in gently simmering water until cooked through (about 15-20 minutes) before shredding.
- Use a stand mixer or hand mixer for quick shredding of chicken to save time.
- Make sure to stir the salad before serving as the dressing may settle.
- Keeps well refrigerated up to 4 days, making it ideal for meal prep.
- Adjust amount of dill pickle juice and pickles to increase tanginess if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (using pre-cooked chicken)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
