October 4, 2024
NYC Dill Pickle Creamy Chicken Salad on Rye
I had this exact sandwich in New York years ago and Iām pained to say it has taken me this long to recreate it! In my defence, wow was it worth the wait.
Ingredients
Ingredients
- 500 g chicken
- 750 mls chicken stock
- 50 g full-fat Greek yogurt
- 50 g mayonnaise
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tsp Dijon mustard
- 1/2 tsp finely grated lemon zest 30 ml fresh lemon juice
- 1 stalks celery chopped
- 1 small shallot chopped
- 60 g chopped dill pickles about 2 spears
- 4 g freshly ground black pepper
Instructions
Method
- In a large pot, combine the chicken breasts and chicken stock.
- Bring to a boil over medium-high heat, then reduce the heat to low and simmer until the chicken is cooked through, about 20-25 minutes.
- Remove the chicken from the pot and let it cool.
- Once cool, shred the chicken into bite-sized pieces.
- In a bowl, mix the Greek yogurt, mayonnaise, parsley, dill, Dijon mustard, lemon zest, lemon juice, remaining seasoned salt, black pepper, celery, red onion, and dill pickles until well combined.
- Add the shredded chicken to the mixture and stir until everything is evenly coated.
- Serve immediately on toasted rye bread or refrigerate for later use. Enjoy!