Chicken Salad with Dill
This is not your grandma’s chicken salad—unless she’s into pickles, ranch, and Greek yogurt, in which case, props to her. Packed with flavor but light enough to make your jeans thank you, this zesty mix of shredded chicken, creamy dressing, and crunchy pickles is the lunch you didn’t know you needed.
Equipment
- Mixing bowl
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 4 cups cooked chicken breast shredded or chopped (rotisserie, roasted, or canned)
- ¼ cup plain non-fat Greek yogurt
- ¼ cup light mayo
- 1 tablespoon white wine vinegar
- 1 ½ tablespoons ranch seasoning
- ½ cup red onion finely chopped
- ½ cup dill pickle spears chopped (about 6 spears)
- 1 –2 tablespoons fresh dill chopped
Instructions
- Chop the Ingredients: Finely chop the red onion, dill pickles, and fresh dill. If your chicken isn’t shredded yet, do that now too.4 cups cooked chicken breast, ½ cup red onion, ½ cup dill pickle spears
- Make the Dressing: In a large mixing bowl, combine the Greek yogurt, light mayo, ranch seasoning, and white wine vinegar. Stir until smooth and creamy.¼ cup plain non-fat Greek yogurt, ¼ cup light mayo, 1 ½ tablespoons ranch seasoning, 1 tablespoon white wine vinegar
- Mix it All Together: Add the chopped onion, pickles, and shredded chicken into the bowl with the dressing. Stir everything together until it’s all evenly coated.
- Garnish and Taste: Sprinkle in the fresh dill, give it one more stir, then taste it. Add a pinch of salt if needed, and it’s ready to serve.1 –2 tablespoons fresh dill