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thehungryhungryhiker

Dill Pickle Chicken Salad

5 from 1 vote
A new spin on chicken salad, stuffed with chopped pickles and plenty of fresh dill!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts, large cooked using your preferred method; I used my Instant Pot Shredded Chicken recipe from the blog
  • ½ - ¾ cup avocado oil mayo depending on how much chicken you have and how creamy you like your salad; check labels for Whole30
  • ¾ cup dill pickles, diced check labels for Whole30; I use Grillo's Pickles
  • 1 tbsp dill pickle juice from pickle container
  • 2 cloves garlic minced
  • 2 tbsp fresh dill minced
  • 1 tbsp fresh chives minced
  • sea salt to taste
  • fresh ground black pepper to taste

Method
 

  1. Shred the cooked chicken breasts using your preferred method; either with two forks or with a food processor. Place the shredded chicken into a medium bowl and add all of the other ingredients. Mix with a spoon to combine. Add in more mayo if you want it creamier.
  2. Serve over salad greens, in lettuce wraps, with plantain chips, on bread, etc. and enjoy! Store leftovers covered in the refrigerator for up to 5 days.