Ensalada de pollo con pepinillos al eneldo

Ingredientes

• 3 cups cooked chicken, shredded or chopped (rotisserie chicken is a great shortcut)
• 3/4 cup dill pickles, finely chopped (use your favorite crunchy dill pickles)
• 1/2 cup mayonnaise (or plain Greek yogurt for a lighter, tangier option)
• 2 tablespoons pickle juice (adds extra tang and depth)
• 1 tablespoon Dijon mustard (balances richness with gentle heat)
• 1/4 cup red onion, finely diced (for a crisp bite)
• 2 stalks celery, finely chopped (for texture and freshness)
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill as a substitution)
• 1 teaspoon sugar or honey (optional, helps balance the acidity)
• to taste salt and freshly ground black pepper
• chopped apple, toasted walnuts, or nutritional yeast (for additional flavor and texture)

Preparación

1. 1

   --- Preparation ---

2. 2

   If starting from raw, poach or roast chicken breasts and let them cool slightly before shredding.

3. 3

   Finely dice pickles, celery, red onion, and fresh dill.

4. 4

   --- Dressing ---

5. 5

   In a bowl, whisk together mayonnaise (or Greek yogurt), pickle juice, Dijon mustard, and sugar or honey if using.

6. 6

   Taste and adjust seasoning.

7. 7

   --- Combine ---

8. 8

   Add the shredded chicken and chopped vegetables to the bowl with the dressing and fold gently until evenly coated.

9. 9

   --- Chill ---

10. 10

    Refrigerate for at least 20 minutes for best results, or enjoy right away.

11. 11

    --- Final Adjustments ---

12. 12

    Taste and add salt and pepper as needed.

13. 13

    Add extra pickle juice for more tang if desired.