Ingredients
- 3 cups shredded rotisserie chicken
- 1 small granny smith apple, diced
- 1/2 cup plain Greek yogurt
- 1 tbsp pickle brine (from the Bread & Butter Chips)
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1–2 tsp fresh dill, chopped (optional, but recommended)
- Kosher salt and black pepper, to taste
- Butter lettuce leaves
- 5-6 Large Croissant Rolls
This high-protein Dill Pickle Chicken Salad takes a classic chicken salad and gives it the full Pickle Factory treatment, with plenty of crunch and just a hint of cozy fall flavor. Greek yogurt keeps things creamy while shredded chicken packs in the extra protein, and apple, cranberries, walnuts, Applekraut, and Apple Butter bring a subtle seasonal twist.
Pile it onto a buttery croissant when you want the full experience, serve it as a dip with crackers, or even lay it on a bed of greens. Either way, this is one fall recipe worth looking forward to.
Recipe Instructions:
- In a large mixing bowl, combine the shredded chicken, chopped Bread & Butter Chips, Applekraut, diced Granny Smith apple, walnuts, and dried cranberries.
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, Apple Butter, pickle brine, and Dill Pickle Mustard until smooth and well combined.
- Pour the dressing over the chicken mixture and gently fold everything together until evenly coated.
- Sprinkle in the fresh dill, if using, then season with kosher salt and black pepper to taste.
- Cover and pop it into the fridge for at least 30 minutes to let the flavors come together.
- Serve on buttery croissant rolls or enjoy with crackers, over a bed of greens, or straight from the bowl.
