Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Dill Pickle Chicken Salad
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- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 27 g
- Cholesterol
- 71 mg
- Sodium
- 678 mg
This pickle-spiked chicken salad is far from bland. After mixing the shredded chicken with dill pickles, orzo and herbs, the salad comes together with a yogurt sauce flavored with garlic and red wine vinegar. The best thing? It keeps well in the fridge for a few days so you can enjoy it throughout the week.
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 27 g
- Cholesterol
- 71 mg
- Sodium
- 678 mg
Ingredients
Chicken Salad:
Yogurt Sauce:
Directions
- For the chicken salad: Place the chicken breasts in a large saucepan with the peppercorns, garlic and onion. Add enough water to cover the chicken and place the saucepan over medium-high heat. Bring to a simmer, lower the heat to medium and cover the saucepan. Simmer until the chicken is fully cooked, about 20 minutes.
- Remove the chicken from the saucepan and let it cool. Discard the peppercorns, garlic and onion and reserve the broth.
- Heat the olive oil in a medium saucepan over medium heat. Add the orzo and cook, stirring, until lightly toasted, about 5 minutes. Add 2 cups of the reserved broth, bring to a simmer, cover and cook until the orzo is al dente and the liquid is absorbed, 7 to 10 minutes. Let cool to room temperature.
- Shred the chicken and place it in a large bowl with the orzo, dill, dill pickles, scallions, corn and red onion. Mix to combine.
- For the yogurt sauce: Mix the yogurt with the vinegar, Dijon, garlic and 1/2 teaspoon each salt and pepper in a small bowl.
- Add the sauce to the chicken salad. Stir to make sure everything is well combined. Taste and add more salt as needed. Cover the bowl and refrigerate for 30 minutes before serving.
Cook’s Note
You can use leftover cooked chicken to make this salad.
