Ingredients
Chicken Salad
- 2.5 cups cooked shredded chicken
- ½ cup dill pickle mayonnaise
- ½ cup Greek yogurt
- ¼ cup finely diced red onion
- ¾ cup diced dill pickle spears
- ¼ cup diced celery
- 2 tablespoons fresh chopped dill
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
To Serve
- 1 head butter lettuce
- Sliced bread of choice (toasted)
Instructions
- Mix the Chicken Salad: In a large mixing bowl, thoroughly combine the shredded chicken, dill pickle mayonnaise, Greek yogurt, red onion, diced dill pickles, celery, fresh dill, kosher salt, and black pepper. Stir until all components are evenly coated and flavors are well blended.
- Assemble the Sandwiches: Take 1 to 2 pieces of butter lettuce and place them on a slice of toasted bread. Add 2 to 3 heaping scoops of the prepared dill pickle chicken salad on top of the lettuce. Finish by placing another slice of toasted bread on top to form a sandwich. Repeat as desired to serve.
Notes
- For a lighter option, serve the chicken salad on just lettuce leaves instead of bread.
- Adjust the amount of dill pickle mayonnaise and Greek yogurt to achieve your preferred creaminess.
- Use kosher or dill pickles for best flavor contrast.
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Great served with a side of fresh vegetables or chips for a quick lunch.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
