Dill Pickle Chicken Salad
This Dill Pickle Chicken Salad is a creamy, crunchy, and refreshingly tangy twist on a classic lunch staple. Made with shredded chicken, crisp dill pickles, and a zesty dressing, it comes together in just 15 minutes for an irresistible meal that's perfect for sandwiches, salads, or snacking.
Equipment
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Spatula or large spoon
- Covered container or plastic wrap
Ingredients
- 3 cups cooked, shredded chicken rotisserie chicken recommended
- 1 cup finely chopped dill pickles
- ½ cup mayonnaise full-fat
- ¼ cup sour cream
- 2 tablespoons dill pickle juice
- ½ cup finely diced celery
- ¼ cup finely chopped red onion
- 2 tablespoons fresh dill, chopped
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Finely dice the dill pickles, celery, and red onion. Shred the cooked chicken into bite-sized pieces, discarding any skin or bones.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, dill pickle juice, and Dijon mustard until smooth and well combined.
- Add the shredded chicken, chopped pickles, celery, red onion, and fresh dill to the bowl with the dressing. Gently fold everything together until the chicken is evenly coated.
- Taste and season with salt and pepper, remembering that the pickles already add saltiness. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Give the salad a final stir before serving. Serve on bread, in lettuce cups, with crackers, or over greens.
Notes
For best flavor, refrigerate for at least 30 minutes before serving. This salad keeps well in the refrigerator for up to 3 days. Variations: Replace half the mayonnaise with Greek yogurt for a lighter version; add 1/2 teaspoon smoked paprika for a smoky twist; fold in 1/4 cup crumbled feta cheese for extra tang. Avoid using sweet pickles, as they will alter the savory profile.