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Crunchy Dill Pickle Chicken Salad

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Tangy, crunchy, and utterly satisfying! This Dill Pickle Chicken Salad blends succulent chicken, crisp celery, and zesty pickles in a creamy, dill-infused dressing.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or finely diced
  • 1/2 cup mayonnaise
  • 1/2 cup dill pickles, finely chopped
  • 1 stalk celery, finely diced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons dill pickle juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper

Instructions

  1. Step 1: In a large mixing bowl, combine the shredded or diced cooked chicken, finely chopped dill pickles, and finely diced celery.
  2. Step 2: In a separate small bowl, whisk together the mayonnaise, dill pickle juice, Dijon mustard, and black pepper until smooth.
  3. Step 3: Pour the mayonnaise mixture over the chicken and vegetable mixture in the large bowl. Add the fresh chopped dill.
  4. Step 4: Gently fold all ingredients together using a spatula until everything is well combined and coated. Taste and adjust seasoning with additional salt or pepper if desired.
  5. Step 5: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld and chill thoroughly before serving.

Notes

  • Keep your Crunchy Dill Pickle Chicken Salad fresh by storing it in an airtight container in the refrigerator for up to 3-4 days; it makes wonderful meal prep!
  • Since this is a refreshingly cold salad, there's no need to reheat it; simply take it out of the fridge a few minutes before serving to allow the flavors to bloom slightly.
  • For a delightful meal, pile this vibrant chicken salad high on toasted sourdough, tuck it into crisp lettuce wraps, or enjoy it with your favorite crackers.
  • Don't rush the chilling step! Allowing your chicken salad to refrigerate for at least 30 minutes (or even longer) truly lets the tangy dill pickle juice and fresh dill meld into a harmonious, irresistible flavor.

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