Dill Pickle Chicken Salad Sandwiches

Name: Dill Pickle Chicken Salad Sandwiches
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 600 g Cooked Chicken; 4 tbsp Mayonnaise; 3½ oz Greek Yogurt; 15 ml Dill Pickle Brine; ¼ tsp Black Pepper; 2 Pickles; 2 Celery; ½ oz Fresh Dill; ¼ tsp Salt; 8 slices Bread; 1 Lettuce

By Eatpace

Shredded rotisserie chicken, dill pickles, celery and fresh dill make a tangy salad for toasted sandwiches. Starting with cooked chicken keeps dinner under 30 minutes.

Total: 25 min; 20 prep · 5 cook
Serves: 4; Scale it below
Calories: 570; kcal per serving
Protein: 52g; per serving

Plan this dinner Jump to recipe

Toasted chicken salad sandwiches with chopped dill pickles, celery and lettuce.

25 min

Method

6 steps 20 min prep · 5 min cook

Prep

Step 1. Place the Cooked Chicken in a large bowl, checking for any remaining bones.
Step 2. Stir the Mayonnaise, Greek Yogurt, Dill Pickle Brine and Black Pepper together in a small bowl.
Step 3. Fold the Pickles, Celery and Fresh Dill into the chicken with the dressing.
Step 4. Taste the chicken salad and add the Salt if needed; the pickles and chicken may already be salty.

Cook

Step 5. Toast the Bread in a toaster until golden and crisp, about 3 minutes.

Finish & serve

Step 6. Lay the Lettuce on half the toast and divide the chicken salad over it. Close with the remaining toast and serve.

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Tips

Make ahead

Make the chicken salad a day ahead and refrigerate it in a covered container; toast and assemble just before serving.

Swap it

Use dairy-free plain yogurt in place of Greek yogurt if needed.

Good to know

Dry the lettuce well so the toast stays crisp.

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