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Loaded Chicken Salad Recipe

4.5 from 107 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Mix Thoroughly: Pour the dressing over the chicken mixture and stir well to coat all ingredients evenly, ensuring each bite is flavorful and creamy.
  4. 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