The Ultimate Tangy Dill Pickle Chicken Salad
Make this creamy, tangy dill pickle chicken salad recipe. It uses simple ingredients to create a flavorful sandwich filling perfect for a quick lunch.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1/2 cup mayonnaise
- 1/4 cup finely chopped dill pickles
- 2 tablespoons dill pickle juice
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 teaspoon dried dill weed
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Place the shredded chicken in a medium mixing bowl.
- Add the mayonnaise, chopped dill pickles, dill pickle juice, celery, red onion, dried dill weed, and Dijon mustard to the bowl.
- Mix all ingredients together until the chicken is evenly coated and the salad is creamy.
- Taste the mixture and season with salt and pepper as needed.
- Cover the bowl and chill the dill pickle chicken salad in the refrigerator for at least 30 minutes to allow the flavors to combine.
- Serve cold on bread, crackers, or lettuce wraps.
Notes
- For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
- If you prefer a stronger pickle flavor, add 1 tablespoon of finely chopped fresh dill.
- This recipe works well with rotisserie chicken for an even quicker preparation.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 3
- Sodium: 550
- Fat: 22
- Saturated Fat: 3.5
- Unsaturated Fat: 18.5
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 24
- Cholesterol: 75
Find it online: https://miameal.com/dill-pickle-chicken-salad-recipe/