Description
A flavorful chicken salad made with tender shredded chicken, crunchy celery, and a creamy dressing combining Greek yogurt and dill pickle juice.
Ingredients
Scale
- 1/4 cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 2 tbsp light cream cheese, room temperature
- 2 tbsp relish (sweet or dill)
- 1 tbsp dill pickle juice
- 1 tsp whole grain mustard or Dijon
- 1/2 tsp dried dill
- Salt and pepper to taste
- 2 cups cooked chicken, shredded
- 2/3 cup dill pickles, chopped and well drained
- 1/2 cup celery, diced
- 1/4 cup green onions, sliced
Instructions
- Prepare the Base: In a large bowl, mix together Greek yogurt, light mayo, cream cheese, relish, dill pickle juice, whole grain mustard, dried dill, salt, and pepper. Stir vigorously until well combined and creamy.
- Add the Chicken: Fold in shredded cooked chicken, chopped dill pickles, diced celery, and sliced green onions into the bowl. Mix gently until everything is well coated.
- Taste and Adjust: Give your mixture a taste and add more salt, pepper, or pickle juice if desired.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to meld flavors.
- Serve: Serve your chicken salad in lettuce wraps, on crusty bread, or with crunchy crackers.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. This dish tastes even better after chilling in the fridge!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg