Description
A bold fusion salad combining tender chicken with tangy dill pickles and fresh herbs. The yogurt dressing adds creamy balance to the crunch of pickles and celery.
Ingredients
2 cups cooked chicken breast, shredded
1 cup diced dill pickles
1/4 cup fresh dill, minced
1/2 cup Greek yogurt
1/2 cup mayonnaise (must be halal-certified)
1 cup chopped celery
1/4 cup chopped red onion
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
Instructions
Cool cooked chicken to room temperature
Cut chicken into 1/2-inch cubes
Finely chop red onion
Pack pickles to drain excess liquid
Soak 1/2 cup dry cashews with boiling water for 5 minutes if substituting
Combine yogurt, mayonnaise, and lemon juice in a bowl
Whisk until smooth and uniform
Set aside 2 tbsp of dressing for thinning
Blend minced dill and crushed celery into yogurt mixture
Toss all components in a large bowl until well-combined
Chill for 20-30 minutes before serving
Notes
Rotisserie chicken works well
Vegan option: replace chicken with 1.5 cups cooked tofu
Cornichons add extra acidity
Capers can substitute for dill in a pinch
Sour cream creates thicker texture
Cashew soak provides dairy-free alternative
- Prep Time: 15
- Category: Healthy Lunch Ideas for Work & School
- Method: Mixing
- Cuisine: American fusion
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g