Description
A creamy, tangy Dill Pickle Chicken Salad made with tender chicken, crunchy dill pickles, fresh herbs, and a flavorful mayonnaise dressing. Perfect for sandwiches, lettuce wraps, or meal prep.
Ingredients
3 cups cooked chicken breast, shredded or diced
3/4 cup dill pickles, finely chopped
1/4 cup red onion, finely diced
1/2 cup celery, finely chopped
2/3 cup mayonnaise
2 tablespoons pickle juice
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
- Place the shredded or diced chicken in a large mixing bowl.
- Add the chopped dill pickles, red onion, and celery. Stir to combine evenly.
- In a separate small bowl, whisk together the mayonnaise, pickle juice, fresh dill, Dijon mustard, and garlic powder until smooth.
- Pour the dressing over the chicken mixture and gently stir until well coated.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled on croissants, sandwich bread, lettuce wraps, or over fresh greens.
Notes
Substitute half of the mayonnaise with Greek yogurt for a lighter option.
Add chopped almonds or sunflower seeds for extra crunch.
Mix in hot sauce or cayenne pepper for added heat.
Store in an airtight container in the refrigerator for up to 3–4 days.
Do not freeze, as the mayonnaise may separate when thawed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 75 mg
