Dill Pickle Chicken Salad
A refreshing and easy dish combining tender chicken, crunchy cucumbers, and tangy dill pickles, perfect for warm days, lunch, picnics, or BBQs.
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.
Notes
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. For extra crunch, keep cucumbers and pickles separate until serving. Allow the salad to chill for at least 30 minutes before serving to help flavors meld together.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 3gSodium: 700mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!