This dill pickle chicken salad combines shredded chicken, mayonnaise, yogurt, chopped pickles, pickle brine, and fresh dill for a tangy, creamy salad with plenty of crunch.
0 Tear the chicken breasts once or twice and place in the stand mixer bowl. Shred using the paddle attachment until finely shredded, then transfer to a large bowl. (Use cold chicken for best results — cool hot or freshly cooked chicken first.)
1 To the bowl with the chicken, add the minced red onion, plain yogurt, mayonnaise, chopped pickles, pickle brine, fresh dill, and chopped parsley if using. Season to taste with kosher salt and fresh cracked black pepper.
2 Toss everything together until completely mixed.
3 Refrigerate until ready to serve. Keeps for up to 5-6 days in the fridge.
