Description
This High-Protein Dill Pickle Chicken Salad is a refreshing and tangy twist on classic chicken salad, combining shredded rotisserie chicken with creamy Greek yogurt, mayonnaise, zesty lemon, and plenty of fresh dill and crunchy celery. Quick to prepare and packed with flavor, it makes a perfect healthy lunch or light dinner option.
Ingredients
Protein and Vegetables
- 3 cups rotisserie chicken, shredded or chopped
- ¾ cup roughly chopped dill pickles
- ½ cup finely chopped celery
- 1 bunch finely chopped dill (about ⅓ cup)
Dressing
- ⅓ cup plain Greek yogurt
- ⅓ cup mayonnaise (preferably avocado oil mayo)
- 2 tbsp mustard (1 tbsp grainy, 1 tbsp Dijon preferred)
- 1 lemon, zest and juice
- ½-1 tsp salt
Instructions
- Prepare the Chicken: Finely shred or dice 3 cups of rotisserie chicken to ensure even mixing and easy eating.
- Make the Dressing: In a large bowl, combine ⅓ cup plain Greek yogurt, ⅓ cup mayonnaise, and 2 tablespoons of mustard (preferably 1 tablespoon grainy and 1 tablespoon Dijon). Add the zest and juice of 1 lemon. Whisk everything together until smooth and well blended.
- Mix in Vegetables: Add ¾ cup roughly chopped dill pickles to the dressing mixture. Finely chop ½ cup celery and 1 bunch of dill (about ⅓ cup) and add to the bowl. Stir everything until all ingredients are evenly combined.
- Season and Adjust: Taste the salad and add salt to preference, between ½ to 1 teaspoon, stirring well to incorporate.
- Chill: Refrigerate the salad for 15 minutes to allow flavors to meld together before serving. Enjoy chilled for best taste and texture.
Notes
- You can substitute all the mayo or Greek yogurt according to your dietary preferences; just keep the total amount at about ⅔ cup of creamy base.
- Using rotisserie chicken cuts down prep time significantly and adds great flavor.
- Adjust the amount of lemon juice and mustard to balance tanginess to your liking.
- For a lighter version, use only Greek yogurt and omit mayonnaise.
- Storing leftovers in an airtight container in the fridge will keep the salad fresh for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
