Dill Pickle Chicken Salad
Servings: 6 servings
Equipment
- 1 Stand Mixer
Ingredients
- 2 cooked chicken breasts
- 1/2 small red onion, minced minced
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1/3 cup mayo
- 1/3 cup plain yogurt use more if Greek-style)
- 1 cup chopped pickles about 4 Grillo's pickle spears)
- 2 tbsp pickle brine
- 2 tbsp fresh dill chopped
- 2 tbsp chopped parsley (optional)
Instructions
- Tear the chicken breasts once or twice and place in the stand mixer bowl. Shred using the paddle attachment until finely shredded, then transfer to a large bowl. (Use cold chicken for best results — cool hot or freshly cooked chicken first.)
- To the bowl with the chicken, add the minced red onion, plain yogurt, mayonnaise, chopped pickles, pickle brine, fresh dill, and chopped parsley if using. Season to taste with kosher salt and fresh cracked black pepper.
- Toss everything together until completely mixed.
- Refrigerate until ready to serve. Keeps for up to 5-6 days in the fridge.
Nutrition
Serving: 1serving | Calories: 196kcal | Carbohydrates: 16g | Protein: 19g | Fat: 12g | Saturated Fat: 14g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 334mg | Sodium: 4698mg | Potassium: 1327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1206IU | Vitamin C: 19mg | Calcium: 265mg | Iron: 5mg
