Loaded Chicken Salad Recipe
Introduction
Loaded Chicken Salad is a flavorful and satisfying dish that combines tender shredded chicken with crunchy pecans, tangy pickles, and a creamy dressing. Perfect for sandwiches, dips, or a light meal wrapped in lettuce, it’s an easy recipe to whip up anytime.
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, and fresh dill. Stir everything well until evenly mixed.
- Step 3: Season with salt and pepper to taste and stir again to incorporate the seasoning.
- Step 4: Serve the salad as a chip dip, spread it on bread for a sandwich, or enjoy it low carb in a lettuce wrap or straight from the bowl.
Tips & Variations
- For extra crunch, toast the pecans lightly before adding them.
- Swap mayonnaise for Greek yogurt to lighten the dish and add tanginess.
- Add chopped celery for additional texture and freshness.
- If you prefer less heat, reduce or omit the hot sauce.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a quick stir. If the salad seems dry after chilling, add a little extra mayonnaise or a splash of vinegar to refresh the flavors.
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 prep time. Just shred it into bite-sized pieces before mixing.
What can I use instead of pecans?
You can substitute pecans with walnuts, almonds, or even sunflower seeds for a different crunch and flavor profile.
PrintLoaded Chicken Salad Recipe
Loaded Chicken Salad is a flavorful and versatile dish combining shredded chicken, boiled eggs, pickles, pecans, and a tangy dressing. Perfect as a sandwich spread, a dip for chips, or served in lettuce wraps for a low-carb option, this salad is easy to prepare and packed with delicious textures and flavors.
- 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
Chicken 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
- 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: In a medium mixing bowl, add the cooked shredded chicken, chopped boiled eggs, chopped dill pickles, chopped pecans, diced yellow onion, mayonnaise, yellow mustard, hot sauce, white vinegar, and chopped fresh dill. Stir well to combine all the ingredients evenly.
- Season and Adjust: Taste the mixture and add salt and pepper as desired to enhance the flavors.
- Serve: Enjoy this loaded chicken salad as a dip for chips, spread it on bread for a hearty sandwich, or keep it low carb by serving it in a fresh lettuce wrap or simply eating it on its own with a fork.
Notes
- For a crunchier texture, add extra chopped pecans or fresh celery.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Adjust the hot sauce amount depending on your preferred spice level.
- This salad can be refrigerated for up to 3 days in an airtight container.
- To keep it Keto-friendly, omit bread and enjoy with leafy greens or low-carb crackers.
Keywords: Chicken salad, loaded chicken salad, easy chicken salad, low carb chicken salad, chicken sandwich spread, no cook chicken recipe
