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Dill pickle chicken salad

Dill pickle chicken salad

By Abigail Poon
0’ Prep time
0’ Cook time
0’ Total time
287 Calories
6 Serving

Summary

Our dill pickle chicken salad features that amazingly tangy dill pickle flavor we all love thanks to slices of baby dills as well as fresh dill and pickle juice. it doesn’t get any better than this chicken salad 😋
Abigail Poon 0 Followers

Step by Step

Step 1
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Step 1

In a large bowl, combine the chicken dill pickles, onion, celery, and fresh dill. Set aside.
Step 2
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Step 2

In a separate bowl, mix the Greek yogurt, mayonnaise, dill, pickle juice, lemon juice, garlic powder, and salt.
Step 3
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Step 3

Add the sauce to the chicken mixture and mix until well combined.
Step 4
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Step 4

Serve on its own, on toast, in a wrap, and enjoy.

Tips and Warnings

  • We used rotisserie chicken, so the amount of chicken may vary depending on the size of the chicken.
  • Feel free to prepare the chicken in the oven, Instant Pot, air fryer, or stovetop.
  • We used baby dills, but you can use larger pickles, too. Large pickles may need to be sliced into half moons rather than rounds.
  • Be sure to use dill pickles, not butter pickles.

Ingredient

  • Stalks celery
    Stalks celery
    2
  • Fresh lemon juice
    Fresh lemon juice
    14.79 ml
  • Chopped fresh dill
    Chopped fresh dill
    118.29 ml
  • Mayonnaise
    Mayonnaise
    59.15 ml
  • Salt
    Salt
    2.46 ml
  • Garlic powder
    Garlic powder
    1.23 ml
  • Large white onion
    Large white onion
    0.5
  • Sauce
    Sauce
    1
  • 2% greek yogurt
    2% greek yogurt
    236.59 ml
  • Dill pickle juice
    Dill pickle juice
    29.57 ml
  • Shredded chicken
    Shredded chicken
    6.8 kg
  • Sliced baby dill pickles
    Sliced baby dill pickles
    473.18 ml
  • Dill pickle juice
    Dill pickle juice

Nutrition Facts

View nutrition facts
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