Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup dill pickles, chopped
- 1/2 cup Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Shred the cooked chicken into bite-size pieces and place in a medium bowl.
- Chop the dill pickles and finely chop the red onion and fresh dill.
- Add the chopped pickles, red onion, and dill to the bowl with chicken.
- Stir in the Greek yogurt or mayonnaise and Dijon mustard until creamy.
- Season with salt and pepper to taste, then mix again.
- Chill the salad in the fridge for at least 15 minutes to let the flavors meld.
- Serve on bread, in a wrap, over greens, or with crackers.
Notes
Taste before salting as dill pickles can be salty. Chop pickles finer for a smoother spread or leave larger for crunch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free, Optionally Vegan