Walnut and Dill Chicken Salad

Course: Appetizer, Salad, Side Dish

Cuisine: North American

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 437kcal

Author: Lord Byron's Kitchen

This Walnut and Dill Chicken Salad can be prepared with poached, roasted, or rotisserie chicken. This is one of the best chicken salad recipes! Chunks of chicken are tossed with fresh dill, chopped dill pickles, and toasted walnuts in a cream cheese and mayonnaise dressing. Pile it high onto your favourite sandwich bread, or eat it straight from the bowl!

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Ingredients

2 large cooked chicken breasts, cubed
4 ounces cream cheese, softened
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/4 cup dill pickles, finely chopped
1/4 cup fresh dill, finely chopped
1/2 cup chopped walnuts, toasted
2 tablespoons fresh parsley, finely chopped
2 whole green onions, thinly sliced

Instructions

Add the softened cream cheese to a large bowl. Use a hand-held mixer to beat the cream cheese.
Add in the mayonnaise, Worcestershire sauce, and ground black pepper. Beat to combine.
Stir in the dill, chopped dill pickles, walnuts, parsley, and green onions.
Next, add in the chicken and use a spatula to fold it into the cream cheese mixture.
Serve immediately, or cover and chill for 1 hour. Keep refrigerated for up to 3 days.

Notes

Preparation time does not include the time it takes to roast or poach the chicken.

Nutrition