why make this recipe
Dill Pickle Chicken Salad is a refreshing and easy dish that is perfect for warm days or when you need a quick meal. It combines the flavors of tender chicken, crunchy cucumbers, and tangy dill pickles. This salad is not only delicious but also a great way to use leftover chicken. Plus, it’s perfect for lunch, picnics, or as a side at BBQs.
how to make Dill Pickle Chicken Salad
Ingredients:
- 2 boneless skinless chicken breasts
- 1/2 cup fresh diced cucumber (seedless English cucumber works best)
- 1 cup diced dill pickles
- 1/2 cup mayonnaise OR use plain Greek yogurt (I prefer 1/4 cup mayo and 1/4 cup yogurt)
- 2 tablespoons dill pickle juice
- 2 tablespoons fresh chopped dill
- 1/4 teaspoon crushed red pepper (optional)
Directions:
- Place chicken breasts in a saucepan and fill it with water until the chicken is covered by at least 2 inches of water.
- Heat the pan over high heat until the water comes to a rolling boil.
- Cover the pan with a lid and reduce the heat to a simmer.
- Simmer for 14 minutes and then remove the chicken from the pot immediately.
- While the chicken cooks, dice the cucumber and pickles, and chop the dill.
- In a large mixing bowl, combine the cucumbers, pickles, mayonnaise, pickle juice, dill, and crushed red pepper.
- Allow the chicken breasts to cool slightly, then shred them with two forks.
- Cool the shredded chicken completely, then mix it with the wet ingredients.
- Toss everything to combine completely and place it in the fridge to chill.
- Serve cold.
how to serve Dill Pickle Chicken Salad
Dill Pickle Chicken Salad is best served cold. You can enjoy it in a sandwich, wrap it in lettuce leaves, or serve it over a bed of greens. It pairs nicely with crackers or on crusty bread for an easy meal.
how to store Dill Pickle Chicken Salad
Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you need to make it ahead of time, consider mixing the wet ingredients and chicken but keep the cucumbers and pickles separate. Add them just before serving to keep everything crunchy.
tips to make Dill Pickle Chicken Salad
- For more flavor, try using rotisserie chicken instead of boiling your own. This will save time and add a rich taste.
- If you like it spicy, increase the amount of crushed red pepper.
- Allow the salad to chill for at least 30 minutes before serving. This helps the flavors meld together.
variation
If you want to change things up, try adding other ingredients like chopped celery for extra crunch or diced red onion for more flavor. You can also play with the dressing by using different herbs or spices.
FAQs
Can I use canned chicken?
Yes, you can use canned chicken. Just drain it well and shred it before mixing it into the salad.
Is this recipe gluten-free?
Yes, all the ingredients in this salad are gluten-free, making it a great option for those with gluten sensitivities.
How can I make this salad lighter?
To lighten the salad, you can use only Greek yogurt or reduce the amount of mayonnaise used. You can also increase the amount of cucumber to boost the volume without adding many calories.
Dill Pickle Chicken Salad
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts Can substitute with rotisserie chicken for added flavor.
- 1/2 cup fresh diced cucumber Seedless English cucumber works best.
- 1 cup diced dill pickles
- 1/2 cup mayonnaise OR plain Greek yogurt Preferred mix is 1/4 cup mayo and 1/4 cup yogurt.
- 2 tablespoons dill pickle juice
- 2 tablespoons fresh chopped dill
- 1/4 teaspoon crushed red pepper Optional; increase for more spice.
Instructions
Cooking Chicken
- Place chicken breasts in a saucepan and fill it with water until the chicken is covered by at least 2 inches of water.
- Heat the pan over high heat until the water comes to a rolling boil.
- Cover the pan with a lid and reduce the heat to a simmer.
- Simmer for 14 minutes and then remove the chicken from the pot immediately.
Preparing Salad
- While the chicken cooks, dice the cucumber and pickles, and chop the dill.
- In a large mixing bowl, combine the cucumbers, pickles, mayonnaise, pickle juice, dill, and crushed red pepper.
- Allow the chicken breasts to cool slightly, then shred them with two forks.
- Cool the shredded chicken completely, then mix it with the wet ingredients.
- Toss everything to combine completely and place it in the fridge to chill.
- Serve cold.