Loaded Chicken Salad Recipe
Introduction
This Loaded Chicken Salad is a flavorful and versatile dish perfect for lunch or a light dinner. Packed with shredded chicken, chopped eggs, and crunchy pecans, it’s creamy with a tangy kick from mustard and vinegar. Enjoy it as a dip, sandwich spread, or a low-carb wrap filling.
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 mayonnaise, yellow mustard, hot sauce, white vinegar, and fresh dill to the bowl. Stir well until all ingredients are evenly mixed.
- Step 3: Season with salt and pepper to taste, then mix again.
- Step 4: Serve the salad as a dip for chips, spread it on bread for a sandwich, or enjoy it in a low-carb lettuce wrap or simply on a fork.
Tips & Variations
- For extra crunch, toast the pecans lightly before adding them.
- Swap mayonnaise for Greek yogurt to reduce calories and add a tangy flavor.
- Add chopped celery or apples for a fresh, crisp twist.
- Adjust the hot sauce to your preferred level of spiciness or omit for a milder salad.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving. It’s best enjoyed chilled and should be discarded if left out at room temperature for more than two hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this salad?
Yes, rotisserie chicken is a convenient and flavorful choice that works perfectly shredded for this salad.
Is it possible to make this salad ahead of time?
Absolutely. Preparing the salad a few hours in advance allows the flavors to meld together nicely. Just keep it refrigerated until ready to serve.
PrintLoaded Chicken Salad Recipe
This Loaded Chicken Salad is a flavorful and versatile dish combining shredded chicken, boiled eggs, pickles, pecans, and a creamy, tangy dressing. Perfect as a dip, sandwich filling, or a low-carb snack wrapped in lettuce, it’s a quick and satisfying option for any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
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
- 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. Incorporate all of these together to build the salad base.
- Mix Dressing and Season: Add the mayonnaise, yellow mustard, hot sauce, white vinegar, and fresh dill to the bowl. Stir thoroughly until everything is well combined and the dressing evenly coats all ingredients. Season with salt and pepper to taste.
- Serve: Enjoy the chicken salad as a dip served with chips, spread it on bread for a tasty sandwich, or keep things low-carb by serving it wrapped in crisp lettuce leaves or simply eaten by fork.
Notes
- For extra crunch, toast the pecans lightly before adding.
- Adjust the hot sauce quantity based on your preferred spice level.
- Make the salad ahead and chill for an hour to let flavors meld.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- This salad keeps well in the refrigerator for up to 3 days.
Keywords: Loaded Chicken Salad, Chicken Salad, Easy Chicken Salad, No Cook Salad, Chicken Salad Dip, Low Carb Chicken Salad
