Out of all of my chicken salad recipes, this is the one I would choose every time. Maybe it’s because I love this flavor combo so much and it reminds me of getting a delicious honey mustard chicken sandwich with dill pickles at a fast food joint…or MAYBE it’s because it’s just perfect in every way. We have cubed chicken with whole grain mustard and honey mustard, creme fraiche instead of mayo, chopped up pickles, celery and onion, and fresh dill. It’s so balanced in flavor and extremely powerful. I just love this!!! For meal prep, pre-make the chicken salad or pre-make sandwiches and keep in the fridge.
Honey Mustard Dill Pickle Chicken Salad
Ingredients
- 5-6 boneless skinless chicken breasts (about 3-3.5 pounds)
- 1/3 cup whole grain Dijon mustard
- 1/3 cup honey mustard
- 1/2 cup crème fraîche
- 1/4 cup fresh dill finely chopped
- Salt and coarsely cracked black pepper to taste
- 1/2 cup dill pickles finely chopped
- 1/2 cup red onion finely diced
- 1/2 cup celery finely diced
Directions
- For the chicken, you can either grill or boil. You can do this the day before if preferred.
- Grilling: Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let cool.
- Boiling: Fill a large pot with water with 2 tbsp of salt and bring to a boil. Add the chicken breasts, reduce the heat to a simmer, and cook for about 15-20 minutes or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). Remove from the water and let cool.
- Once the chicken is cool, cut it into 1/2-inch cubes and set aside.
- In a large bowl, combine the cubed chicken, whole grain Dijon mustard, honey mustard, crème fraîche, chopped dill, chopped dill pickles, red onion, and celery.
- Toss everything together until the chicken and vegetables are evenly coated with the dressing. Adjust mustard, salt, pepper or creme fraiche to taste if you prefer.
- Cover the bowl and refrigerate until serving. Keeps for 3-4 days covered in the fridge!
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