Chicken salad is one of my favorites. I frequently make it with fresh dill and red onions. Then sometime in the winter months I wanted to make a batch of chicken salad but no longer had fresh dill in the garden. I did, however, have a huge supply of thyme. I actually have TONS of thyme year round. And thus this recipe was born!
Changing the herb seems to have struck a chord too. I have made this for many play dates and gatherings and everyone always wants the recipe. Some people can figure out the thyme, others cannot quite figure out what is in the salad!
Of course that meant I needed to come up with a recipe! This is the kind of dish I usually just throw together. Last time I made it I made sure to write down a recipe. This is just a starting point, obviously you can change it to use your favorites such as green onions, chives, red onions etc. The only different part about this recipe is the dill pickles. I prefer to dice up baby dills, they have a better crunch than dill relish or dill cubes.
It is also easy to serve. Make a sandwich, eat as is with a fork…. The boys like it best on crackers. I have also served it with tortilla chips for friends who have celiac disease. Play around with this recipe or try as is, hopefully you will enjoy it as much as we do.
Chicken Salad with Thyme
1 1/2 pounds boneless skinless chicken breasts
1/2 c. mayonnaise
1/2 c. baby dill pickles, chopped
3 hard boiled eggs, chopped
3 Tbs. fresh thyme (or more to taste)
Salt and pepper to taste
Place the chicken in a large pot and fill with water. Bring to a boil over high heat, cover and simmer for about 30 minutes or until done (time will depend on the size of the chicken breasts). Remove the chicken and shred with two forks.
In a large bowl combine all the ingredients and mix well. Serve cold.
Yields approx. 3 cups
I really like what you cook. I want this chicken salad, I’m so hungry right now too. Uuuhh
I will probably be making it this week to pack chicken salad sandwiches for Thursday night swim meet night!