Description
This spicy dill pickle chicken salad is creamy, tangy, and packed with crunchy texture from coleslaw mix and pickles. Fresh dill and jalapeños add bold flavor, making it a delicious high-protein lunch or snack.
Ingredients
- 1 pound cooked boneless, skinless chicken breast (or rotisserie chicken)
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise (optional)
- 1.5 tablespoons Dijon mustard
- 3 cups bagged coleslaw mix
- 1 to 2 tablespoons pickled jalapeños (finely chopped)
- 4 tablespoons fresh dill (finely chopped)
- 1 tablespoon dill pickle juice
- 2 tablespoons dill pickles (finely diced)
- 1 tablespoon shallots (finely diced)
- Salt and black pepper to taste
Instructions
- Cook the chicken if not already prepared, then allow it to cool slightly.
- Shred the chicken using a stand mixer with the paddle attachment on medium speed, a hand mixer, or two forks.
- In a large bowl, combine the shredded chicken, Greek yogurt, mayonnaise, Dijon mustard, coleslaw mix, pickled jalapeños, fresh dill, dill pickle juice, diced pickles, and shallots.
- Stir until evenly combined and season with salt and black pepper to taste.
- Serve with crackers, fresh vegetables, on sandwiches, wraps, or over salad greens.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- Adjust the amount of jalapeños depending on your spice preference.
- The mayonnaise can be omitted for a lighter version.
- This chicken salad is excellent for meal prep lunches.
- Serve in lettuce wraps for a low-carb option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
