Summer of Salads #4: Dill Pickle Chicken Salad w/ Croissant Croutons

  Calling all PICKLE LOVERS... have you ever had Dill Pickle Chicken Salad?

If not, it might be something you'd love to try! This Dill Pickle Chicken Salad packs a punch in the pickle department.

One and a half cups of chopped chicken plus 2/3 cup chopped dill pickles and then another 2 tablespoons of sweet relish, which is almost a 1:1 ratio of chicken to pickles. It is a real Picklepalooza! 

I also love that this recipe is lightened up by using Greek yogurt instead of mayo. Although, if you so chose, feel free to sub mayo instead of Greek yogurt. Either one works very well.

This Dill Pickle Chicken Salad would be wonderful served on croissants, but I wanted to get creative with a salad so I added some sliced tomato and cucumber and dreamed up some Homemade Croissant Croutons and let me tell you...they did not disappoint!

If you're looking to change up your chicken salad recipe, give this one a go! It's a refreshing twist on the standard classic and it makes for a lovely summer meal!

Dill Pickle Chicken Salad

Recipe adapted from How Sweet Eats

Serves 4

1-1/2 cups cooked, shredded or chopped chicken

2/3 cup chopped dill pickles

1/4 cup diced red onion

1/4 cup plain Greek yogurt

2 tablespoons mayonnaise

2 tablespoons sweet relish

1 tablespoon chopped fresh parsley

1 teaspoon Dijon mustard

1 teaspoon dried chives

1/2 teaspoon dried dill

Lettuce: Spring greens, tomato slices, cucumber slices, croissant croutons (recipe below)

Place the chicken, onions, and chopped pickles in a large bowl. In another bowl whisk together the yogurt, mayo, relish, mustard, chives, dill and a big pinch of salt and pepper (I'd go easy on the salt as the pickles are already salty). Add the mixture to the chicken and pickles and toss well. Taste and season with more salt and pepper if needed.

Serve on salad greens, toast, croissants, crackers, in lettuce cups, etc.

Croissant Croutons

a Stirring the Pot original

1-4 croissants, chopped into 1" cubes

olive oil, to lightly coat

1-1/2 teaspoons dried dill or any other seasoning

Parmesan cheese, if desired

Turn oven to 350F. Toss chopped croissant cubes with olive oil to coat, dried dill, and Parmesan cheese if desired. Bake at 350F for 3-5 minutes, flipping for color on each side.