Dill Pickle Chicken Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, tangy chicken salad loaded with dill pickles, pecans, and hard-boiled eggs. Crunchy and flavorful, it's ideal for sandwich filling or served over greens as a light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups chicken (cooked, shredded, and cold from the fridge)
- 2 large hard boiled eggs (chopped)
- ½ cup chopped dill pickles
- 1/3 cup chopped pecans
- ¼ cup diced red onion
- ½ cup mayonnaise
- 1 tablespoon fresh dill
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar (see note)
- ½ teaspoon salt (more to taste)
- ½ teaspoon cracked pepper (more to taste)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 519mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 519MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.