Loaded Chicken Salad Recipe
Introduction
This Loaded Chicken Salad is a flavorful and versatile dish that’s perfect for a quick lunch or snack. Packed with shredded chicken, crunchy pecans, and a tangy dressing, it’s easy to prepare and delicious to enjoy in various ways.
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 yellow onion.
- Step 2: Add the mayonnaise, yellow mustard, hot sauce, white vinegar, and fresh dill to the bowl. Stir everything well until the ingredients are evenly mixed and coated.
- Step 3: Season with salt and pepper to taste, then stir once more.
- Step 4: Serve the chicken salad as a dip with chips, spread it on bread for a sandwich, or enjoy it in a lettuce wrap for a low-carb option.
Tips & Variations
- For extra crunch, toast the pecans lightly before adding them to the salad.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version with added tang.
- Add chopped celery for additional texture and freshness.
- Adjust the hot sauce quantity to suit your preferred spice level.
Storage
Store the loaded chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving if separated. It’s best enjoyed cold or at room temperature and can be eaten directly or used in sandwiches and wraps.
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 great shortcut and adds extra flavor, making this salad even easier to prepare.
Is this recipe suitable for low-carb or keto diets?
Absolutely. By skipping the bread and enjoying the salad in lettuce wraps or by itself, this recipe fits well within low-carb and keto dietary preferences.
PrintLoaded Chicken Salad Recipe
Loaded Chicken Salad is a creamy and flavorful dish combining shredded chicken, boiled eggs, crunchy pecans, dill pickles, and a tangy mayonnaise dressing. Perfect for sandwiches, dips, or a low-carb meal wrapped in lettuce, this salad balances savory and spicy elements with fresh dill and hot sauce for a deliciously satisfying option.
- 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 Ingredients
- 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 cooked shredded chicken, chopped boiled eggs, dill pickles, pecans, diced yellow onion, mayonnaise, yellow mustard, hot sauce, white vinegar, fresh dill, salt, and pepper to a medium mixing bowl.
- Mix Well: Stir all ingredients together thoroughly until well combined and the dressing evenly coats the salad components.
- Serve: Enjoy the loaded chicken salad as a dip with chips, spread it on bread for a delicious sandwich, or keep it low-carb by serving it in a lettuce wrap or simply on a fork.
Notes
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- For a crunchier texture, toast the pecans before adding.
- Adjust the amount of hot sauce to your preferred spice level.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Fresh dill enhances the flavor, but dried dill can be used as a substitute at half the quantity.
Keywords: Loaded Chicken Salad, Chicken Salad Recipe, Easy Chicken Salad, Low Carb Chicken Salad, Chicken Egg Salad, Picnic Salad, Chicken Sandwich Filling
