Ingredients
Method
Cooking the Chicken
- If using a slow cooker, place the chicken breasts inside, season with salt and pepper, and cook on low for 6-7 hours or high for 3-4 hours.
- For an air fryer, preheat to 375°F and cook for 25-30 minutes until the chicken is cooked through and juices run clear.
Shredding the Chicken
- Once cooked, remove the chicken and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces.
Preparing the Dressing
- In a large mixing bowl, combine the Greek yogurt, spicy mustard, freshly chopped dill, and add any additional salt and pepper to taste, mixing well.
Combining Ingredients
- Add the shredded chicken and diced dill pickles to the dressing. Use a spatula to gently fold all ingredients together until evenly coated.
Chilling
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving
- Once chilled, give the salad a quick toss and serve on fresh greens, in a sandwich, or with veggie sticks.
Nutrition
Notes
For optimal flavor, serve chilled and consider variations like adding crunchy veggies or fruit for an extra twist. Store leftovers in an airtight container for up to 3 days.