Main Course
NYC Dill Pickle Creamy Chicken Salad on Rye
Sssooo delicious
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
Method
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!
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