Dill Pickle Chicken Salad
This dill pickle chicken salad is any pickle lovers dream! With tangy pickles, creamy dressing, and tender chicken, it’s a protein-packed meal that comes together in just 20 minutes and stays delicious all week. For an easy vegetarian swap—use mashed chickpeas instead!
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Yield
- 4
Ingredients 13
- 2 boneless skinless breasts (1 pound) or 2 cups shredded chicken (or substitute 2 cups mashed chickpeas for vegetarian)
- 1 cup chopped dill pickles
- ¼ cup sweet relish (optional)
- 2 celery stalks, diced
- ¼ cup minced red onion or green onion
- ⅓ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine or apple cider vinegar
- 1 tablespoons finely chopped fresh dill
- ½ teaspoon dried dill
- ½ teaspoon kosher salt , plus more to taste
- Freshly ground black pepper
Method 2
- 01
Make the shredded chicken: If the chicken is not already butterflied, place your hand over the top of each breast and use a sharp knife to carefully slice it horizontally. Unfold the breast like a book, then cut along the fold to separate the two halves. Add 6 cups water to saucepan and stir in 2 teaspoons salt. Bring to a boil and add the chicken. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
- 02
Make the salad: While the chicken cooks, chop the vegetables. Mix all ingredients together in a bowl. Chill until serving: the flavor tastes best with about 30 minutes of chill time (though you can also eat it immediately). Store refrigerated for up to 4 days.
Provenance
- recipe-clones/acouplecooks-data
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