July 27, 2019
When you have a ton of cucumbers and fresh dill in your garden you get creative in the kitchen. We are planning to do some canning this year, but we also love incorporating the veggies in our garden into our meals everyday! I have a traditional Chicken Salad already on my blog but wanted to add this one as well because it has all that fresh dill flavor with some extra veggies to go with it!
We are always packing chicken salads in our lunches if we go places, or have it on hand for a quick lunch. I love eating this Dill Pickle Chicken Salad on crusty bread, but it also goes great on crackers, lettuce, other fresh veggies or just by itself. Try it whatever way you like, your palate will be pleased with the flavors in this salad!
RECIPE Dill Pickle Chicken Salad
4-5 cooked chicken thighs shredded (marinate in pickle juice for 3-4 hours if possible beforehand
½ c chopped celery
½ of a red onion (diced)
2 cloves of minced garlic
2 medium sized raw cucumbers (diced)
2 dill pickles (diced)
½ c mayonnaise
½ c sour cream
1-2 tsp sea salt
1 tsp pepper
1 TBSP fresh or dried dill
If possible marinade your chicken thighs in 1-2 cups of pickle juice before you cook them. This enhances the dill pickle flavor, but if you don't have time to do this step it still has a good amount of dill in it so no worries!
Cook and shred your chicken. Make sure to let it cool off for about 10-20 minutes before you add the rest of the salad ingredients together.
Once your chicken has cooled add your celery, onions, garlic, cucumbers, and dill pickles. Mix together until incorporated.
In a separate bowl mix your mayonnaise-use this recipe, sour cream, salt, pepper, and dill. Mix until all it’s all incorporated together. Add the mayo mixture to the chicken and chopped veggie mixture. Mix until it comes together well. Let it sit in the refrigerator for a few hours before devouring it!
Eat it on bread, crackers, in lettuce, vegetables, or just by itself is amazing as well!!
*Use organic ingredients when feasible