Ingredients
Method
- If using raw chicken, cook the chicken breasts by boiling, baking, or using a rotisserie chicken. Allow to cool completely, then shred or dice into bite-sized pieces.
- Finely chop the dill pickles and celery into small, uniform pieces. Chop the fresh dill and set aside.
- In a large mixing bowl, combine the mayonnaise, Greek yogurt, pickle juice, garlic powder, and black pepper. Whisk until smooth and well combined.
- Add the shredded chicken, chopped pickles, celery, and fresh dill to the bowl with the dressing. Stir gently until all ingredients are evenly coated.
- Taste the chicken salad and adjust seasoning as needed. Add more pickle juice for extra tang or more pepper for additional flavor.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve on bread, crackers, lettuce wraps, or enjoy on its own.
Nutrition
Notes
For best results, use cold ingredients and chill the salad before serving to enhance the flavors. You can substitute half the mayonnaise with additional Greek yogurt for a lighter version with even more protein. This chicken salad keeps well in the refrigerator for up to 3 days in an airtight container.