Dill Pickle Chicken Salad
This Dill Pickle Chicken Salad is a tangy, refreshing twist on a classic! Perfect for sandwiches or a light meal.
Servings: 4 servings
Ingredients
For the Salad:
- 3 cups cooked chicken diced or shredded
- 1 cup finely chopped dill pickles
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery
- 1/3 cup sliced green onions
- 2 tablespoons pickle juice (from the pickle jar)
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt (do not use table salt)
Instructions
Instructions:
- Step 1: Prepare the Chicken. If you’re using rotisserie chicken, simply shred or dice the meat into bite-sized pieces. If you’re cooking your chicken fresh, ensure it’s fully cooked and cooled before chopping.
- Step 2: Chop the Veggies. Finely chop the dill pickles, celery, and slice the green onions. The more uniform the pieces, the better the texture will be in your salad.
- Step 3: Mix the Base. In a large mixing bowl, combine the shredded chicken, chopped dill pickles, celery, and green onions.
- Step 4: Add the Dressing. In a separate small bowl, whisk together the mayonnaise, pickle juice, fresh dill (or dried), garlic powder, and kosher salt. Adjust the salt to taste as you mix.
- Step 5: Combine Everything. Pour the dressing over the chicken mixture and stir until everything is well coated. Make sure the flavors meld together beautifully.
- Step 6: Chill and Serve. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to develop and intensify.
Equipment
- Large Mixing Bowl
- Cutting Board
- Sharp Knife
- Spoon or Spatula
Notes
- Store in an airtight container in the refrigerator for up to 3-4 days.
- Do not freeze the salad; the texture will suffer when thawed.
- Add dressing just before serving to keep the salad crisp.