Ingredients
- 2 cups cooked, shredded chicken (cold from the fridge)
- 2 large hard-boiled eggs, chopped
- ½ cup chopped dill pickles
- 1/3 cup chopped pecans
- ¼ cup diced red onion
- ½ cup mayonnaise
- 1 tablespoon fresh dill
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt (more to taste)
- ½ teaspoon cracked pepper (more to taste)
Instructions
- Add the chicken, boiled eggs, pickles, pecans, and red onion to a mixing bowl.
- In a small bowl, whisk together the mayonnaise, fresh dill, dijon mustard, apple cider vinegar, salt, and pepper until well combined.
- Pour the dressing over the chicken mixture and stir until evenly coated.
- Add additional mayonnaise if a wetter consistency is desired.
- Taste and adjust salt and pepper as needed.
- Serve chilled on bread, with crackers, or in a lettuce wrap.
Notes
- Swap apple cider vinegar for pickle juice to intensify the dill flavor.
- If using salty pickles, taste before adding more salt.
- Use baby dills for easy chopping and better flavor distribution, or mix in relish.
- Red onion can be swapped for green onion or chives, or soaked in cold water to mellow the flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 816
- Sugar: 1g
- Sodium: 457mg
- Fat: 88g
- Saturated Fat: 23g
- Unsaturated Fat: 61g
- Trans Fat: 0.03g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 128mg
