Loaded Chicken Salad Recipe
Introduction
This Loaded Chicken Salad is a flavorful and easy-to-make dish perfect for quick lunches or snacks. Packed with tender shredded chicken, crunchy pecans, and a tangy dressing, it offers a satisfying mix of textures and tastes.
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
- Step 1: In a medium mixing bowl, combine the shredded chicken, chopped boiled eggs, dill pickles, pecans, and diced onion.
- Step 2: Add the mayonnaise, yellow mustard, hot sauce, white vinegar, fresh dill, salt, and pepper. Stir well until all ingredients are evenly mixed.
- Step 3: Serve the salad as a dip with chips, spread it on bread for a sandwich, or enjoy it low carb by wrapping it in lettuce or eating it on its own.
Tips & Variations
- For extra crunch, toast the pecans lightly before adding them to the salad.
- Swap the mayonnaise for Greek yogurt for a lighter option with added protein.
- Add celery for additional crispness and freshness.
- Adjust the hot sauce amount to suit your spice preference.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It can be enjoyed cold straight from the fridge or at room temperature. Avoid freezing as mayonnaise-based salads tend to separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves time, just be sure to shred it well before mixing.
How can I make this salad healthier?
To make it healthier, substitute mayonnaise with plain Greek yogurt and reduce or omit the hot sauce if desired. Adding extra vegetables like celery or bell peppers also boosts nutrition.
PrintLoaded Chicken Salad Recipe
Loaded Chicken Salad is a creamy, tangy, and savory salad made with shredded chicken, boiled eggs, pickles, pecans, and a flavorful dressing. Perfect as a dip, sandwich filling, or served low-carb in lettuce wraps, this versatile salad combines protein and crunch in every bite.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
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
Dressing
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon hot sauce
- 1 teaspoon white vinegar
- 1 teaspoon fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Combine Ingredients: Add the shredded chicken, chopped boiled eggs, dill pickles, pecans, and diced yellow onion into a medium mixing bowl. Stir gently to begin mixing the solids evenly.
- Prepare Dressing: In the same bowl or a separate small bowl, add mayonnaise, yellow mustard, hot sauce, white vinegar, and chopped fresh dill. Season with salt and pepper to taste. Mix thoroughly until the dressing is well combined.
- Mix Thoroughly: Pour the dressing over the chicken mixture and stir well to coat all ingredients evenly, ensuring each bite is flavorful and creamy.
- Serve: Use this loaded chicken salad as a dip with chips, spread it on bread for a hearty sandwich, or for a low-carb option, enjoy it wrapped in lettuce leaves or eaten with a fork as is.
Notes
- For extra crunch, toast the pecans lightly before mixing.
- Adjust the hot sauce amount to control the spice level.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier variation.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: chicken salad, loaded chicken salad, chicken salad recipe, no-cook chicken salad, low carb chicken salad, easy chicken salad, picnic recipe
