Print
Ingredients
Scale
- 3 cups shredded chicken (12 ounces)
- 6 large hard-boiled eggs, chopped
- 1 cup plain Greek yogurt (8 ounces – I used full-fat)
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 cup diced celery (120 grams)
- 1/2 cup chopped green onions (about 4 stalks)
- 1/2 cup diced dill pickles
- 1/4 cup fresh dill, roughly chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook hard-boiled eggs by placing them in cold water, boiling, then covering for 12 minutes. Cool in ice water, peel, and chop.
- In a bowl, mix Greek yogurt, Dijon mustard, pickle juice, salt, and pepper until smooth.
- Stir in shredded chicken and chopped eggs until well-coated.
- Add diced celery, green onions, dill pickles, and fresh dill, folding gently till combined.
- Chill in the refrigerator for a few hours for flavors to meld before serving.
Notes
For creamier texture, use full-fat Greek yogurt.
Chilling the salad enhances flavors; prepare ahead if possible.
Use rotisserie chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 300mg