Description
This Dill Pickle Chicken Salad is a tangy and creamy twist on a classic chicken salad, featuring shredded chicken breast combined with crunchy dill pickles, celery, and red onion, all tossed in a flavorful dressing made with mayonnaise, Dijon mustard, pickle juice, and fresh dill. Perfect as a chilled salad or sandwich filling, it’s quick to prepare and offers a refreshing, savory meal option.
Ingredients
Scale
Chicken Salad
- 2 cups cooked chicken breast, shredded or chopped
- ½ cup diced dill pickles
- ½ cup diced celery
- ¼ cup red onion, finely diced
Dressing
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tablespoons Dijon mustard
- 1 tablespoon pickle juice (from the pickle jar)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper, to taste
Instructions
- Prepare the chicken: Shred or chop the cooked chicken breast into bite-sized pieces. If you don’t already have cooked chicken, you can quickly poach or bake chicken breasts until cooked through and then chop them once cooled.
- Mix the salad: In a large bowl, combine the shredded chicken, diced dill pickles, diced celery, and finely diced red onion, ensuring even distribution of ingredients.
- Make the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, garlic powder, onion powder, and chopped fresh dill until smooth and well incorporated.
- Combine: Pour the dressing over the chicken mixture and toss gently but thoroughly until all the ingredients are coated evenly. Season with salt and pepper to your taste.
- Chill and serve: For best taste, refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled, either as a salad or as a filling for sandwiches or wraps.
Notes
- You can substitute Greek yogurt for mayonnaise to make the salad lighter.
- Use fresh dill when possible for the best aromatic flavor; dried dill is a good alternative.
- Make ahead and store the salad covered in the fridge for up to 3 days.
- Adjust pickle juice and seasonings to taste for extra tanginess.
- Best served chilled to enjoy the flavors fully.
