# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Vegetables & Pickles
02 - 1/2 cup dill pickles, finely chopped
03 - 1/3 cup celery, finely chopped
04 - 1/4 cup red onion, finely chopped
05 - 1 jalapeño, finely chopped (optional)
→ Salad Base & Dressing
06 - 1/3 cup mayonnaise
07 - 2 tablespoons Greek yogurt
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon pickle juice
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon crushed red pepper flakes
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
→ Bread
14 - 4 slices rustic sourdough or multigrain bread
→ Garnish
15 - Fresh dill, chopped
16 - Extra pickle slices (optional)
# How To Make It:
01 - Preheat oven to 375°F. Arrange bread slices on a baking sheet and toast for 8–10 minutes, flipping halfway, until golden and crisp.
02 - In a large bowl, mix together shredded chicken, chopped pickles, celery, red onion, and jalapeño.
03 - In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, pickle juice, smoked paprika, and red pepper flakes. Season with salt and black pepper.
04 - Pour dressing over the chicken mixture and toss until evenly coated. Adjust seasoning as desired.
05 - Spoon a generous portion of spicy chicken salad onto each toasted bread slice.
06 - Sprinkle with fresh dill and top with extra pickle slices if desired. Serve promptly.
