Ingredients
Chicken and Vegetables
- 3 cups rotisserie chicken, shredded or chopped
- ¾ cup dill pickles, roughly chopped
- ½ cup celery, finely chopped
- 1 bunch fresh dill, finely chopped (about ⅓ cup)
Dressing
- ⅓ cup plain Greek yogurt
- ⅓ cup mayo (avocado oil mayo preferred)
- 2 tbsp mustard (1 tbsp grainy mustard, 1 tbsp Dijon mustard)
- 1 lemon, zest and juice
- ½-1 tsp salt, to taste
Instructions
- Prepare Chicken: Finely shred or dice 3 cups of rotisserie chicken to ensure even texture and easy mixing.
- Chop Vegetables and Herbs: Roughly chop ¾ cup of dill pickles, finely chop ½ cup celery, and mince one bunch of fresh dill (approximately ⅓ cup) for fresh crunch and flavor.
- Make the Dressing: In a large bowl, combine ⅓ cup Greek yogurt, ⅓ cup mayonnaise, and 2 tablespoons total mustard (1 tablespoon grainy, 1 tablespoon Dijon). Add the zest and juice from one lemon. Whisk thoroughly until smooth and well combined.
- Combine Salad Components: Add the shredded chicken, chopped dill pickles, celery, and dill into the bowl with the dressing. Toss gently until everything is evenly coated with the creamy dressing.
- Season and Chill: Taste the salad and add salt between ½ to 1 teaspoon according to your preference. For best flavor, chill the salad in the refrigerator for 15 minutes before serving to allow flavors to meld.
Notes
- You can opt to use only Greek yogurt or only mayonnaise for the dressing depending on dietary preferences; in this case, use a total of ⅔ cup of the chosen ingredient.
- For additional crunch, consider adding chopped nuts or seeds as a garnish.
- This salad is excellent for meal prep and keeps well refrigerated for up to 3 days.
- Serve on whole grain bread, lettuce wraps, or as a side for a low-carb meal.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Main Course, Salad, Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
