Description
A refreshing and tangy Dill Pickle Chicken Salad that’s quick and easy to prepare, perfect for sandwiches, wraps, or as a light meal. Combining tender cooked chicken with crunchy celery, onions, and zesty dill pickles, all tossed in a creamy, pickle-juice-infused mayonnaise dressing.
Ingredients
Scale
Chicken Salad
- 4 cups chopped, cooked chicken
- 2 ribs celery, finely diced (about 1/2 cup)
- 1/4 medium sweet onion, finely diced (about 1/3 cup)
- 1 cup diced dill pickles
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill (optional)
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons dill pickle juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Combine Ingredients: Add the chopped cooked chicken, diced celery, sweet onion, diced dill pickles, and fresh or dried dill into a large mixing bowl. Gently stir to combine the ingredients and set aside.
- Make the Dressing: In a small bowl, whisk together the mayonnaise and dill pickle juice until smooth and well blended, creating a tangy and creamy dressing.
- Toss Salad: Pour the dressing over the chicken mixture, tossing everything together until all components are evenly coated with the dressing. Season with salt and black pepper according to your taste preferences.
- Serve and Store: Serve the Dill Pickle Chicken Salad as desired—ideal for sandwiches, wraps, or on its own. Store any leftovers in an airtight container in the refrigerator for up to 1-2 days for best freshness.
Notes
- For best results, use freshly cooked chicken or rotisserie chicken for convenience.
- The dressing can be adjusted by adding more pickle juice for extra tanginess or mayonnaise for creaminess.
- If fresh dill is unavailable, dried dill works well but use less as it has a stronger concentration.
- This salad is ideal as a quick lunch or light dinner and pairs nicely with fresh bread or crackers.
- Leftover salad should be consumed within 1-2 days due to the mayonnaise and pickles.
