Ingredients:

  • 1 lb Cooked Chicken Breast, shredded or diced
  • 1 cup Dill Pickles, diced
  • 1/2 cup Celery, finely diced
  • 1/4 cup Red Onion, finely minced
  • 2 tbsp Fresh Dill, chopped
  • 1/3 cup Plain Greek Yogurt
  • 1/4 cup Mayonnaise
  • 2 tbsp Dill Pickle Juice
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper

Instructions:

  1. Prep the chicken. Shred or dice your 1 lb of cooked chicken breast into bite-sized pieces. Note: If using rotisserie, remove the skin to keep the texture consistent.
  2. Dry the produce. Pat your 1 cup of diced pickles and 1/2 cup of celery with a paper towel until they feel matte to the touch.
  3. Whisk the base. In a small bowl, combine the 1/3 cup Greek yogurt, 1/4 cup mayo, 1 tsp Dijon, and 2 tbsp pickle juice until the mixture is completely smooth and velvety.
  4. Season the dressing. Stir in the 1/2 tsp garlic powder and 1/4 tsp black pepper. Note: Taste it now; it should be very salty and sharp.
  5. Combine aromatics. Add the 1/4 cup minced red onion and 2 tbsp fresh dill to the dressing until the dill is evenly speckled throughout.
  6. Fold in chicken. Pour the dressing over the chicken in a large bowl until every piece is thoroughly coated.
  7. Add the crunch. Gently fold in the pickles and celery last until they are just distributed.
  8. Chill the salad. Place in the fridge for at least 15 minutes until the bowl feels ice cold to the touch.
  9. Final stir. Give it one last mix before serving to redistribute any juice that settled.
  10. Garnish. Sprinkle a tiny bit of extra fresh dill on top until it looks vibrant and fresh.