This dill pickle hen salad is any pickle lovers dream! With tangy pickles, creamy dressing, and tender hen, it’s a protein-packed meal that comes collectively in simply 20 minutes and stays scrumptious all week. For a simple vegetarian swap—use mashed chickpeas as a substitute!
Calling all pickle lovers—right here along with your new favourite meal concept! My total household is pickle obsessed, so I’m working my approach by way of pickle flavored recipes. We have already got a pickle pizza and dill pickle pasta salad: so why not attempt it with hen salad?
After first chunk, Alex and I each mumbled, “Wow!” The mixture of tangy dill pickles, creamy mayo-yogurt dressing, and savory hen creates this irresistible and texture taste. What makes this particular is the double dose of dill (each recent and dried) and the right steadiness of tangy and creamy components. It’s an ideal excessive protein meal that works as a simple lunch recipe or dinner concept! It’s additionally straightforward to make a vegetarian model with chickpeas.
Ideas for the right dill pickle hen salad
After a lot experimentation, I’ve found just a few key components take this hen salad from good to utterly crave-worthy:
- The pickle ratio issues: A full cup of chopped dill pickles may seem to be lots, nevertheless it creates the right pickle-in-every-bite expertise. The candy pickle relish is optionally available nevertheless it additionally infuses much more pickle taste.
- Mayo-yogurt mix: Utilizing each mayonnaise and Greek yogurt creates the right creamy texture whereas retaining it lighter than conventional all-mayo variations. I exploit this mixture lots in recipes, like in our favourite Caesar dressing and tuna salad.
- Use recent dill: I attempted this recipe with out the recent dill: it tastes good, however not practically pretty much as good as with the recent dill addition!
Notes for shredding the hen
This recipe comes collectively rapidly, particularly when you’re utilizing pre-cooked hen. For those who use pre-shredded hen or rotisserie hen, substitute 2 cups shredded.
I like making my very own shredded hen as a result of it’s really easy to arrange! If beginning with uncooked hen breasts, you merely butterfly every breast by rigorously slicing horizontally, then separate into two thinner items. Poach in salted water for 7-10 minutes till the interior temperature reaches 160°F. Let relaxation for five minutes, then shred along with your fingers for the right texture.
You may also make Immediate Pot shredded hen or Crockpot shredded hen—simply omit the spices in these recipes.
Methods to take pleasure in this salad
This versatile hen salad works in so many various methods:
- Traditional sandwich: Serve on toasted bread with lettuce for the right lunch. Sourdough bread or artisan bread are my private favorites!
- Lettuce wraps: For a lower-carb choice, wrap in butter lettuce or romaine leaves.
- Stuffed avocado: Halve an avocado and fill both sides with hen salad for a wholesome, satisfying meal.
- Dip with crackers: Serve with crackers or cucumber slices as an appetizer recipe.
- Energy bowl: Place on a mattress of greens with further greens for a protein-packed energy bowl.
Make it your individual—straightforward variations
This recipe is extremely adaptable to your preferences:
- Vegetarian or vegan model: Substitute 2 cups mashed chickpeas for the hen. The flavour profile works nice with chickpeas, and you continue to get loads of protein! For vegan, use ½ cup vegan mayo and omit the Greek yogurt.
- Additional crunch: Add a handful of chopped walnuts or almonds for added texture distinction.
- Spicy kick: Combine in a teaspoon of scorching sauce or a diced jalapeño for warmth lovers.
- Herb swap: Whereas dill is conventional, this works nicely with recent parsley or chives if that’s what you’ve gotten available.
Storing and meal prep suggestions
This dill pickle hen salad is ideal for meal prepping for lunches or dinners all through the week. The salad lasts as much as 4 days refrigerated in a sealed container.
If packing for lunches, pack the hen salad individually from the bread and assemble simply earlier than consuming to stop sogginess.
I don’t advocate freezing this salad because the mayonnaise and yogurt can separate upon thawing, and the greens lose their crunch.
For anybody seeking to escape of a lunch rut, this recipe gives the right combo of consolation and thrilling taste. The pickle lover in your life will thanks! I’d love to listen to when you do that recipe and any variations you create. Joyful cooking!
Dill Pickle Rooster Salad
This dill pickle hen salad is any pickle lovers dream! With tangy pickles, creamy dressing, and tender hen, it’s a protein-packed meal that comes collectively in simply 20 minutes and stays scrumptious all week. For a simple vegetarian swap—use mashed chickpeas as a substitute!
- Prep Time: 5 minutes
- Cook dinner Time: quarter-hour
- Whole Time: 20 minutes
- Yield: 4 1x
- Class: Salad
- Methodology: Stovetop
- Delicacies: Salad
- Food regimen: Gluten Free
- 2 boneless skinless breasts (1 pound) or 2 cups shredded hen (or substitute 2 cups mashed chickpeas for vegetarian)
- 1 cup chopped dill pickles
- ¼ cup candy relish (optionally available)
- 2 celery stalks, diced
- ¼ cup minced purple onion or inexperienced onion
- ⅓ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine or apple cider vinegar
- 1 tablespoons finely chopped recent dill
- ½ teaspoon dried dill
- ½ teaspoon kosher salt, plus extra to style
- Freshly floor black pepper
- Make the shredded hen: If the hen isn’t already butterflied, place your hand excessive of every breast and use a pointy knife to rigorously slice it horizontally. Unfold the breast like a e book, then lower alongside the fold to separate the 2 halves. Add 6 cups water to saucepan and stir in 2 teaspoons salt. Convey to a boil and add the hen. Boil till the interior temperature is 160°F or the middle is now not pink, about 7 to 10 minutes. Take away to a plate and permit it to relaxation for five minutes. As soon as the hen is cool sufficient to the touch, use your fingers to tear the hen into shreds.
- Make the salad: Whereas the hen cooks, chop the greens. Combine all substances collectively in a bowl. Chill till serving: the flavour tastes finest with about half-hour of chill time (although you can even eat it instantly). Retailer refrigerated for as much as 4 days.