Description
A delicious chicken salad made with dill pickles and a creamy dressing. Perfect for sandwiches or as a side dish.
Ingredients
Scale
- 2 cups cooked chicken breast, chopped or shredded
- ½ cup dill pickles, chopped
- ¼ cup red onion, finely diced
- ⅓ cup mayonnaise
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Prepare the Chicken: Start with about 2 cups of cooked chicken. Shred it with two forks for a rustic texture or chop it finely for a smoother bite — it’s totally up to your preference. This is a great way to use leftovers.
- Chop the Pickles and Onion: Dice the dill pickles into small pieces. I like using crunchy deli-style pickles for that extra snap. Finely dice the red onion — this adds sharpness and color to the mix.
- Mix the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, garlic powder, salt, and pepper. The pickle juice is the secret weapon here — it adds tang and just the right amount of acidity.
- Combine Everything: Add the chicken, pickles, and red onion to the dressing. Stir gently until everything is evenly coated. If you’re using fresh dill, fold that in now for an herbaceous touch.
- Chill and Serve: While you can serve it right away, letting the salad chill in the fridge for at least 30 minutes helps the flavors meld beautifully. Serve it on toasted bread, with crackers, or in crisp lettuce cups for a lighter take.
Notes
- This salad can be made a day ahead for easier meal prep.
- Additions like celery or grapes can be included for extra crunch and sweetness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg