Description
This Loaded Chicken Salad is a creamy, tangy, and slightly spicy dish packed with shredded chicken, chopped eggs, pickles, pecans, and fresh herbs. Perfect as a sandwich filling, a dip, or a low-carb meal option, it combines a variety of textures and flavors for a satisfying and versatile salad.
Ingredients
Scale
Chicken Salad Ingredients
- 2 cups cooked shredded chicken
- 2 boiled eggs, chopped
- 1/4 cup chopped dill pickles
- 1/4 cup chopped pecans
- 1/4 cup diced yellow onion
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon hot sauce
- 1 teaspoon white vinegar
- 1 teaspoon fresh dill
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a medium mixing bowl, add the shredded chicken, chopped boiled eggs, chopped dill pickles, chopped pecans, and diced yellow onion. Stir these together gently to evenly distribute ingredients.
- Add Dressing: Mix in mayonnaise, yellow mustard, hot sauce, white vinegar, and fresh dill. Stir thoroughly until all the ingredients are well coated with the creamy dressing.
- Season: Add salt and pepper to taste, mixing gently again to incorporate the seasoning evenly throughout the salad.
- Serve: Enjoy immediately or refrigerate to let flavors meld. Serve the loaded chicken salad as a dip with chips, as a flavorful sandwich spread, or in a lettuce wrap for a low-carb option.
Notes
- Use freshly cooked chicken for best texture, or leftover rotisserie chicken to save time.
- Adjust hot sauce quantity to control the spiciness.
- You can substitute pecans with walnuts or almonds if preferred.
- This salad keeps well in the fridge for up to 3 days in an airtight container.
- For a lighter option, consider using light mayonnaise or Greek yogurt as a substitute.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: chicken salad, loaded chicken salad, easy chicken salad, no-cook salad, chicken dip, sandwich filling
