Pickle Chicken Salad

This Pickle Chicken Salad is creamy, crunchy, and just the right amount of sour. It is perfect on its own, piled into a sandwich, or even wrapped up in a tortilla for an easy lunch or dinner.

Course Main Dish

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 313kcal

Author Deborah Harroun

Ingredients

6 tablespoons mayonnaise
1/4 cup relish
2 tablespoons fresh dill minced
2 tablespoons plain greek yogurt
1 tablespoon yellow mustard
1 tablespoon red wine vinegar
1 tablespoon pickle juice
2 cups cooked, shredded chicken
2 hard boiled eggs chopped
1 cup chopped dill pickles
1/2 cup chopped celery
2 green onions chopped

Instructions

In a large mixing bowl, whisk together the mayonnaise, relish, dill, yogurt, mustard, vinegar, and pickle juice.
6 tablespoons mayonnaise, 1/4 cup relish, 2 tablespoons fresh dill, 2 tablespoons plain greek yogurt, 1 tablespoon red wine vinegar, 1 tablespoon yellow mustard, 1 tablespoon pickle juice
Once mixed well, add the chicken, eggs, pickles, celery, and onions. Mix to combine.
2 cups cooked, shredded chicken, 2 hard boiled eggs, 1 cup chopped dill pickles, 1/2 cup chopped celery, 2 green onions
This can be served right away, but is best if refrigerated for about an hour.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition