Tangy Dill Pickle Chicken Salad

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## The Recipe: Tangy Dill Pickle Chicken Salad

This recipe balances creamy dressing with a serious crunch. It’s perfect for meal prep because the flavors actually get better after a few hours in the fridge.

  • Prep time: 15 minutes

  • Servings: 4

  • Difficulty: Easy

### Ingredients

The Base:

  • Chicken: 3 cups cooked chicken breast, shredded or cubed (Rotisserie chicken works great here).

  • Pickles: 1 cup dill pickles, finely diced (plus 2 tbsp of the brine).

  • Crunch: ½ cup celery, finely diced.

  • Onion: ¼ cup red onion, minced.

  • Herbs: 3 tbsp fresh dill, chopped (don’t skimp on this!).

The Dressing:

  • ½ cup mayonnaise (or Greek yogurt for a lighter version).

  • 1 tsp Dijon mustard.

  • ½ tsp garlic powder.

  • Salt and black pepper to taste.

### Instructions

  1. Prep the Mix: In a large bowl, combine your cooked chicken, diced pickles, celery, red onion, and fresh dill.

  2. Whisk the Sauce: In a separate small bowl, whisk together the mayo, pickle brine, Dijon mustard, and garlic powder until smooth.

  3. Combine: Pour the dressing over the chicken mixture. Fold gently until everything is evenly coated.

  4. Season: Taste it first! Pickles are salty, so you may only need a crack of black pepper and a tiny pinch of salt.

  5. Chill: For the best experience, let it sit in the fridge for at least 30 minutes before serving.

### Nutritional Info (Per Serving)

Estimates based on standard mayo and chicken breast.

Calories Protein Fat Carbs Fiber
295 kcal 26g 18g 4g 1g

## Expert Tips & Notes

  • The Pickle Choice: Use “refrigerated” pickles (like Claussen) for maximum crunch. Shelf-stable pickles can sometimes be a bit soft.

  • The “Zip” Factor: If you want an extra kick, add a dash of red pepper flakes or a teaspoon of chopped capers.

  • Serving Suggestions: * Low Carb: Inside lettuce wraps or scooped into a hollowed-out bell pepper.

    • Classic: On toasted sourdough or buttery croissants.

    • Snack Style: With pita chips or thick cucumber slices.

## Benefits of This Dish

  1. High Protein: Keeps you full and satisfied throughout the afternoon.

  2. Probiotic Potential: If you use naturally fermented pickles (found in the refrigerated section), you’re getting a nice boost for your gut health.

  3. Low Carb/Keto Friendly: Naturally low in sugar and carbohydrates, making it a great fit for many specialized diets.

## Common Q&A

Q: Can I use dried dill instead of fresh?

A: You can, but use less. Use 1 tablespoon of dried dill for every 3 tablespoons of fresh. However, fresh dill really makes the “pop” in this recipe!

Q: How long does this stay fresh?

A: It lasts 3 to 4 days in an airtight container in the fridge. I don’t recommend freezing it, as the mayo and pickles will lose their texture.

Q: Can I make this vegetarian?

A: Absolutely. Swap the chicken for smashed chickpeas or firm cubed tofu. The “pickle” flavor profile works beautifully with both.

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