Dill Pickle Egg Chicken Salad
This dill pickle egg chicken salad combines shredded chicken, hard-boiled eggs, avocado, chopped pickles, pickle brine, and a Greek yogurt Dijon dressing. Ready in 10 minutes and perfect for meal prep.
Servings: 4
Equipment
- A glass bowl
Ingredients
- 2 cups cooked shredded or diced chicken rotisserie works really well too
- 3 hard-boiled peeled, and chopped
- 1/2 avocado chopped, optional
- 1/2 cup dill pickles diced
- 1/4 cup shallot or red onion finely diced
- 1/4 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon pickle brine
- 1 tablespoon fresh dill chopped, or ½ teaspoon dried dill
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper to taste
Instructions
- In a large bowl, combine all the ingredients. Mix until well combined. Taste and adjust seasonings, if necessary.
- Serve with crackers, on toast, in a sandwich or wrap, in lettuce cups, or with veggies.
Notes
- Store the chicken salad in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the dressing. For the best texture, avoid freezing—it can make pickles mushy.