Dill Pickle Chicken Salad
A creamy and tangy dill pickle chicken salad packed with crunchy pickles and tender chicken, perfect for spring picnics or hearty lunches.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for speed or cook your own.
- 1 cup dill pickles, diced Choose a flavor profile you enjoy.
- ½ cup mayonnaise For a lighter version, replace half with Greek yogurt.
- 1 tablespoon mustard
- ¼ cup red onion, diced
- 1 tablespoon fresh dill, chopped
- to taste salt and pepper Start with a small pinch as pickles add sodium.
Instructions
Preparation
- In a large mixing bowl, combine the shredded chicken, diced dill pickles, mayonnaise, mustard, red onion, and fresh dill.
- Mix until all ingredients are well combined, using a spatula or wooden spoon to preserve the chicken's texture.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve on a sandwich, in a wrap, or on a bed of lettuce.
Notes
Refrigerate leftovers in an airtight container for 3–4 days. Store dressing separately if concerned about sogginess. Do not freeze once mixed.