Description
This Dill Pickle Chicken Salad is a quick and flavorful dish combining tender, cooked chicken with crunchy celery, sweet onion, and tangy dill pickles, all brought together by a creamy mayonnaise and pickle juice dressing. It’s perfect for a light lunch, picnic, or sandwich filling, ready in just 15 minutes.
Ingredients
Scale
Chicken Mixture
- 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
- Pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, add the chopped cooked chicken, finely diced celery, sweet onion, diced dill pickles, and fresh or dried dill if using. Mix gently to combine all the solid ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise and dill pickle juice until smooth and well blended. This creates a creamy and tangy dressing to coat the salad.
- Toss Salad: Pour the dressing over the chicken mixture and toss until everything is evenly coated. Season with salt and pepper to taste, adjusting the seasoning as desired.
- Serve and Store: Serve the salad immediately as a sandwich filling, on top of greens, or with crackers. Store any leftovers in an airtight container in the refrigerator and consume within one to two days for best freshness.
Notes
- For a lower-calorie option, substitute mayonnaise with light mayonnaise or Greek yogurt.
- Use freshly chopped dill for a more vibrant flavor, but dried dill works well too.
- This salad is best enjoyed within 1-2 days when refrigerated to maintain freshness.
- Add chopped hard-boiled eggs or nuts like pecans for extra protein and texture variations.
- If you prefer less tang, reduce the amount of pickle juice slightly.
