Description
A refreshing salad featuring succulent chicken, crunchy dill pickles, and a creamy dressing perfect for summer picnics.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup dill pickles, chopped
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prep your ingredients by dicing celery, red onion, and chopping dill pickles. Shred cooked chicken if needed.
- Make the dressing by combining Greek yogurt, mayonnaise, dill, garlic powder, salt, and pepper in a mixing bowl. Whisk until smooth.
- In a large mixing bowl, combine shredded chicken, diced celery, red onion, and pickles. Pour in the dressing and gently fold together.
- Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve chilled in a large bowl or individual plates.
Notes
For a flavor boost, let the salad sit overnight before serving. It keeps well in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 60mg