Chicken salad with pickles is nothing new, but ourDill Pickle Chicken Saladtakes it to the next level with the perfect combination of flavors and textures all in a creamy, tangy dressing. No shortage of pickles in this one!
Ingredient Notes:
Step by Step Instructions:
Combine: To get started you’ll simply add the already cooked, shredded chicken to a mixing bowl along with the hard boiled eggs, pickles, pecans, and red onion.
Dressing: Add the mayo, dill, Dijon mustard, vinegar, salt and pepper to a small bowl and whisk together until well combined.
Finish: Add the dressing to the bowl with the chicken and stir well to combine. Add more mayo if you prefer a wetter chicken salad. Taste and season with more salt and pepper, if needed.
Serve: This is delicious on a piece of bread (try it toasted!) or a croissant. It also makes a great dip for crackers. Keep it low carb and enjoy with a fork or in a lettuce wrap.
INGREDIENTS
2cupschickencooked, shredded, and cold from the fridge
2largehard boiled eggschopped
½cupchopped dill pickles
1/3cupchopped pecans
¼cupdiced red onion
½cupmayonnaise
1tablespoonfresh dill
1tablespoondijon mustard
1tablespoonapple cider vinegarsee note
½teaspoonsaltmore to taste
½teaspooncracked peppermore to taste
INSTRUCTIONS
Add the chicken, boiled eggs, pickles, pecans, and red onion to a mixing bowl.
Add the mayonnaise, dill, dijon mustard, vinegar, salt, and pepper to a small bowl and whisk well to combine.
Add the mayo to the chicken and stir to combine. Add additional mayo if you prefer a more wet chicken salad.
Taste and season with additional salt and pepper, if desired.
Serve on your choice of bread or with crackers or a lettuce wrap.
