Description
This Crunchy Dill Pickle Chicken Salad is a refreshing and tangy dish perfect for a light lunch or snack. Featuring shredded chicken, crisp dill pickles, celery, and a creamy dressing infused with Dijon mustard and pickle juice, it’s a delightful blend of textures and flavors. The addition of fresh dill enhances its bright, herby notes, making it a flavorful, easy-to-make salad that can be enjoyed on lettuce leaves or in a sandwich.
Ingredients
Scale
Chicken and Vegetables
- 2 cups cooked chicken, shredded or diced
- 1 cup dill pickles, finely chopped
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
Optional
- 1/4 cup fresh dill, chopped
- Lettuce leaves for serving
Instructions
- Prepare chicken: Ensure your cooked chicken is fully cooled, then shred or dice it into bite-sized pieces and place it in a large mixing bowl.
- Add vegetables: Add the finely chopped dill pickles, diced celery, and red onion to the chicken. Mix thoroughly to combine evenly.
- Make dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, pickle juice, garlic powder, and black pepper until smooth and creamy.
- Combine salad: Pour the dressing over the chicken and vegetable mixture. Gently fold all ingredients together until well-coated with the creamy dressing.
- Season and add dill: Taste the salad and adjust with salt if needed. Fold in fresh chopped dill if desired for an extra burst of flavor.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and deepen.
- Serve: Serve the salad chilled on a bed of lettuce leaves or use it as a filling for sandwiches according to your preference.
Notes
- Chilling the salad helps the flavors meld together for a more robust taste.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Adjust the amount of pickle juice according to your preferred tanginess.
- Fresh dill is optional but recommended for enhanced herbal flavor.
- Can be made ahead and stored in the refrigerator for up to 3 days.
