Dill Pickle Chicken Salad

Quick summary

The Dill Pickle Chicken Salad is a protein -rich recipe with taste that is perfect for simple lunch, meal preparations or carbohydrate envelopes. Made from crushed chicken, crispy cucumbers and a creamy Greek yogurt dressing, it is a refreshing turn on classic chicken salad that comes together in a few minutes. If you are a cucumber lover or only need a quick, satisfactory meal idea, this is a must!

Dill Gurle Chicken Salad in the bowl with fork.

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Easy Dill Pickle Chicken Salad Protein and Perfect for Meal Preparation

If you are something like me and are constantly looking for fast, satisfactory lunch are not boringThe Dill Pickle Chicken Salad is a total lifesaver. I did a lot of chicken salad in my day, but this version? It’s a winner!

It is creamy, lively and thanks to enough chopped cucumber, crispy celery and a small red onion for a bite full of texture. The dressing is brightened with Greek yogurt, but still has this classic wealth, and a splash of cucumber salt takes the taste above it.

It is perfect for busy days of the week, meal preparation or just for this “I need lunch” moments. Take it on a cracker, stack it in a sandwich, make a wrap or eat it directly from the bowl – I will not judge.

And if you are a cucumber lover, don’t miss my Dill Gurle Dip and Gurle de Gallo!

Ingredients (with helpful notes)

Dill Gickle chicken salad ingredients in bowls.

Chicken: Rotisserie Chicken is ideal for convenience and taste. Avoid strongly experienced varieties like BBQ.
Dill Pickles: The star of the salad! I recommend using refrigerated fli cucumbers such as grillo for the best crunch and fresh dill aroma, but you can use your favorite brand of cucumbers. Do not use bread and butter or sweet cucumber for this recipe, you are too sugar and not the right taste.
celery: I like to add celery to always a good idea for additional crunch and additional vegetables!
Red onion: I like red onion for the button of color and taste. Green onions also work well! For a milder onion taste.
Greek yogurt: I like to use simple Greek yogurt for additional protein.
mayonnaise: In addition to the spicy yogurt, add wealth and a smooth texture.
Purple solution: This is your aroma booster – use salt lake from the same cucumber you hack.
dill: Fresh Dill gives a lighter taste; If you don’t have a fresh dill, you can use a ½ teaspoon of dried dill. Grate dried dill between your fingers to release an aroma.
Dijon mustard: Add depth and tang.
Garlic powder: Add background taste without an overwhelming background taste. Adjust yourself to the taste when you are a garlic fan.

Tips for the production of Dill Pickle Chicken Salad

Use finely chopped ingredients for a better texture. Smaller, even celery, cucumbers and onions make the salad more to eat and help the flavors to mix more evenly.
The chicken crushes while it is warm. Warm chicken is easier to crush and the dressing absorbs better. If you cook your own chicken, let it rest for a few minutes, then chop down slightly warm.
Dry the cucumbers a little. After hacking, you can gently drive the cucumbers before mixing with a paper towel to keep them particularly crispy!
Adjust the dressing to your texture preference. Does it like it? Add a little more Greek yogurt or Mayo. Too thick? Dilute it with an additional splash of cucumber solution.
Let the flavors sit! As soon as you have mixed everything, relax the salad 15 to 30 minutes before serving. This enables the Salzlake and the spices to suck in the chicken in order to achieve a coherent taste.
Make it your own. Do you want more protein? Add a chopped hard -boiled egg. Demand for spice? Stir a pinch of cayenne or a dash of hot sauce.
Serve ideas. Spoon it in butter salad cups for a fresh, low -carbohydrate option or distribute it between roasted bread for a hearty sandwich. You can also enjoy it with crackers, chips or over vegetables.
Meal preparation like a professional! Save it in an airtight container for up to up to 4 days In the fridge. Stir before redistribating the dressing.

Chicken

This Dill cucumber chicken salad is spicy, creamy and filled with protein. Made made of crushed chicken, crispy cucumbers and a light, tasteful dressing perfection for quick lunch or meals.

2 Cup Cooked crushed chicken
1 cup chopped cucumbers
1/2 cup Cub
1/4 cup Cube -red onion
1/4 cup Simple Greek yogurt
2 tablespoon mayonnaise
1 tablespoon Purple solution
1 tablespoon chopped fresh dill (or ½ teaspoon of dried dill)
2 teaspoon Dijon mustard
1/2 teaspoon Garlic powder
Kosher salt and black pepper, taste good

Combine the crushed chicken, the cucumber, the celery, the red onion, the Greek yogurt, the mayonnaise, the cucumber, dill, dijon -mustard, garlic powder, salt and pepper in a large bowl. Mix up to well combined. Try and adjust the spices if necessary.
Serve with crackers, on toast, in a sandwich or in a wrap, in salad cups or with vegetables.

How to store: Save the chicken salad in an airtight container in the refrigerator for up to 4 Days. Stir before redistribating the dressing. Avoid freezing for the best texture – it can make the celery and cucumbers mush.

Calories: 185KcalPresent Carbohydrates: 3GPresent Protein: 21GPresent Fat: 9GPresent Saturated fat: 2GPresent Polyunes unsaturated fat: 4GPresent Monoons unsaturated fat: 3GPresent Cholesterol: 56mgPresent Sodium: 679mgPresent Potassium: 276mgPresent Fiber: 1GPresent Sugar: 2GPresent Vitamin A: 166IUPresent Vitamin C: 2mgPresent Calcium: 52mgPresent Iron: 1mg