Ingredients
Salad Ingredients
- 1.5 lb. shredded chicken (rotisserie chicken recommended)
- 2 cups sliced baby dill pickles
- ½ large white onion, minced
- 2 stalks celery, diced
- ½ cup chopped fresh dill
Sauce Ingredients
- 1 cup 2% Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons dill pickle juice
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Combine Chicken and Vegetables: In a large bowl, place the shredded chicken, sliced baby dill pickles, minced white onion, diced celery, and chopped fresh dill. Mix lightly to combine and set aside while preparing the dressing.
- Prepare the Sauce: In a separate bowl, whisk together the 2% Greek yogurt, mayonnaise, chopped fresh dill, dill pickle juice, fresh lemon juice, garlic powder, and salt until smooth and well blended.
- Mix Salad and Sauce: Pour the prepared sauce over the chicken and vegetable mixture. Stir thoroughly to ensure all ingredients are well coated and evenly combined.
- Serve: Enjoy the salad immediately on its own, spoon it onto toast, or use it as a filling for wraps for a quick, healthy meal option.
Notes
- Using rotisserie chicken saves time and adds flavor, but cooked shredded chicken breast works as well.
- Adjust the amount of pickle juice to taste for more tanginess.
- This salad can be stored covered in the refrigerator for up to 3 days.
- Serve chilled or at room temperature based on preference.
- Fresh dill is key for authentic flavor; dried dill can be used but reduce quantity.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
