Dilly Chicken Salad
She’s everything you want from a chicken salad sandwich, but nothing you would expect. Which is why we love her! This chicken salad is packed with pickles, dates and greek yogurt to make it crunchy, creamy and a little sweet. And there’s a secret ingredient to keep it all moist and expertly seasoned.
Ingredients
2 cups shredded chicken breast
½ cup diced dill pickles
1 tbsp chopped capers
¼ cup chopped fresh dill or parsley
½ tbsp dijon
¼ cup pickle brine
2 dates, chopped
¼ cup greek yogurt
⅓ cup mayonnaise
½-1 cup shredded aged white cheddar
2-4 brioche buns (one per person)
Chips for serving
Instructions
Place a rack on the upper third of your oven and turn the broiler to high.
While the oven preheats, start making your chicken salad. In a large bowl, combine chicken, pickles, capers, chopped herbs, dijon, pickle brine, dates, greek yogurt and mayonnaise. Mix until well incorporated. Taste and adjust seasoning, it might need a pinch of salt or maybe a little more pickle brine.
Heat an oven-safe pan on high heat. Spread a thin layer of mayonnaise on either side of the buns and place them face down in the pan. Toast your buns until they are golden brown. You might have to work in batches depending on the size of your pan + how many sandwiches you’re making.
Remove the bun tops and arrange the bottoms in the pan. Scoop chicken salad onto the bottoms and cover in shredded cheese. You should get about ½-1 cup of chicken on each sandwich - we want these to be thicc bois. Place under the broiler and cook for 1-2 minutes, or until the cheese starts to bubble and brown. Keep a close eye on them while in the oven - you don’t want the cheese to burn!
Remove and serve with more dill pickles and chips :)
Tag me if you make it @stefsdinnerdate <3