Instructions

• Prepare the chicken: if not already shredded, cut 1 ½ pounds cooked chicken into 1-inch chunks. Shred the chicken by either (a) using two forks, (b) placing the chunks in a food processor and pulsing 3–4 times until shredded, or (c) putting the chunks in a stand mixer fitted with the paddle attachment and mixing on low until shredded. Transfer the shredded chicken to a large bowl.
• Chop the vegetables: add 1 cup roughly chopped dill pickles and ¾ cup roughly chopped celery to the food processor and pulse 3–4 times until chopped to your liking, or chop them by hand. Add the chopped pickles and celery to the bowl with the shredded chicken.
• Make the dressing: in a medium bowl, whisk together ½ cup mayonnaise, the sour cream (amount as listed in the ingredients), 2 tablespoons pickle juice, 1 ½ teaspoons onion powder, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper until smooth.
• Combine: pour the dressing over the chicken, pickles, and celery. Chop the 4 sprigs of fresh dill and add them to the bowl.
• Mix: gently toss everything together until the chicken mixture is evenly coated with the dressing and the dill is distributed.
• Chill or serve: refrigerate the salad if you prefer it cold or serve immediately. Store leftovers refrigerated.