Description
A refreshing summer salad combining shredded chicken and tangy dill pickles, perfect for picnics and packed with flavor.
Ingredients
- 3 cups rotisserie chicken, shredded or chopped
- ¾ cup dill pickles, roughly chopped
- ½ cup celery, finely chopped
- 1 bunch fresh dill, finely chopped (about ⅓ cup)
- ⅓ cup plain Greek yogurt
- ⅓ cup mayo (avocado oil style recommended)
- 2 tbsp mustard (1 tbsp grainy and 1 tbsp dijon)
- 1 lemon, zest and juice
- ½-1 tsp salt, to taste
Instructions
- Begin by shredding or dicing the rotisserie chicken into bite-sized pieces.
- Roughly chop the dill pickles, keeping their crunch.
- Finely chop the celery for a refreshing crunch.
- Mince the fresh dill until you have about ⅓ cup of finely chopped goodness.
- In a large mixing bowl, combine the Greek yogurt, mayo, and mustard.
- Add the zest and juice from the lemon, whisking everything until smooth.
- Pour the shredded chicken, dill pickles, celery, and dill into the bowl, tossing gently until coated.
- Taste the mixture and adjust the salt as needed.
- Chill the salad in the refrigerator for at least 15 minutes to let flavors meld.
Notes
For a creamier dressing, adjust the proportions of Greek yogurt and mayo to your taste.
