Ingredients
- For the Salad:
- 2 cups shredded chicken
- 1 ½ cups chopped dill pickles
- 2 hard-boiled eggs, chopped
- 1 cup chopped celery
- ¼ cup chopped scallions
- For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon sweet relish
- 1 tablespoon chopped fresh dill
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Salad: In a large bowl, combine shredded chicken, chopped dill pickles, hard-boiled eggs, celery, and scallions.
- Make the Dressing: In a smaller bowl, mix together mayonnaise, sour cream, yellow mustard, sweet relish, fresh dill, garlic powder, salt, and pepper.
- Combine: Pour the dressing over the chicken mixture and stir well until everything is evenly coated.
- Taste and Adjust: Taste and adjust seasoning if necessary. Chill in the fridge for about 30 minutes to let the flavors meld.
- Serve: Serve as a sandwich, on a bed of greens, or with crackers for a quick and tasty meal!
Notes
- For a lighter version, you can substitute the mayonnaise with Greek yogurt.
- Add extra chopped pickles if you prefer a more tangy flavor.
- This salad is great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Lunch, Snack, Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 100mg
