Dilled Chicken Salad
Dilled Chicken Salad offers a creamy, tangy flavor profile with fresh dill, crisp apples, and crunchy almonds, making it a versatile dish perfect for light lunches or picnics. Its combination of savory, sweet, and herbal notes appeals to those seeking a refreshing yet satisfying meal.
Ingredients
- 3 c. cooked and chopped chicken ⓘ
- 1/2 c. chopped celery ⓘ
- 1/4 c. finely chopped dill pickles ⓘ
- 2 Tbsp. chopped fresh dill or 1/2 tsp. dried dill weed ⓘ
- 2 unpeeled apples, chopped ⓘ
- 1 c. mayonnaise or salad dressing ⓘ
- 1/2 c. toasted almonds ⓘ
- 6 stuffed olives ⓘ
- 1/2 c. cubed jellied cranberry sauce (optional) ⓘ
Instructions
- Combine cooked and chopped chicken, chopped celery, finely chopped dill pickles, chopped fresh dill or dried dill weed, and chopped apples in a large bowl.
- Moisten the mixture with mayonnaise or salad dressing and toss to combine.
- Serve the salad on lettuce leaves, garnished with toasted almonds, stuffed olives, and jellied cranberry sauce if desired.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for half of the mayonnaise. You can also use rotisserie chicken for convenience. If you prefer a crunchier texture, add chopped bell peppers or walnuts. Fresh dill gives a vibrant flavor, but dried dill weed can work in a pinch. Adjust the seasoning to your taste, and consider adding a splash of lemon juice for brightness.
Serving Suggestions
Serve the Dilled Chicken Salad on a bed of crisp lettuce leaves for a refreshing presentation. It pairs beautifully with crusty bread or crackers, making it a great light lunch option. For a complete meal, consider serving alongside fresh fruit or vegetable sticks. This salad also complements any of your favorite American recipes for a balanced meal.
Storage & Reheating
Store any leftover Dilled Chicken Salad in an airtight container in the refrigerator for up to 3 days. If using jellied cranberry sauce, keep it separate until ready to serve, as it may alter the salad's texture. To refresh the salad, you can add a bit more mayonnaise if it dries out.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled Chicken Salad contains roughly 309 calories, with 11g protein, 37g carbohydrates, and 17g fat. It is an excellent source of iron (61% of the Daily Value), calcium (34% of the Daily Value), and vitamin C (27% of the Daily Value). It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chicken salad ahead of time?
Yes, you can prepare Dilled Chicken Salad a day in advance. Just mix the ingredients, excluding the jellied cranberry sauce, and store it in the refrigerator. This allows the flavors to meld together, enhancing the taste. Just add the cranberry sauce right before serving for the best texture.
What type of chicken works best for this recipe?
Cooked and chopped chicken breast is ideal for a leaner option, but you can use rotisserie chicken or even leftover grilled chicken for added flavor. Ensure the chicken is fully cooked and cooled before chopping to maintain the salad’s freshness.
Can I add other ingredients to the salad?
Absolutely! Feel free to customize the salad by adding ingredients like grapes, chopped pecans, or even diced bell peppers for extra flavor and texture. Experimenting with add-ins can make your Dilled Chicken Salad unique and cater to your taste preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).