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Honey Mustard Dill Pickle Chicken Salad

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Watch the Recipe:

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!