Description
A quick and tangy Dill Pickle Chicken Salad combining tender chicken with crunchy celery, sweet onion, and zesty dill pickles, all tossed in a creamy mayonnaise and pickle juice dressing. Perfect for sandwiches, wraps, or served over greens, this salad is a refreshing, simple meal ready in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 4 cups chopped, cooked chicken
- 2 ribs celery, finely diced (about 1/2 cup)
- 1/4 medium sweet onion, finely diced (about 1/3 cup)
- 1 cup diced dill pickles
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill (optional)
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons dill pickle juice
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the salad base: In a large bowl, combine the chopped cooked chicken, finely diced celery, sweet onion, diced dill pickles, and fresh or dried dill. Mix gently to distribute all ingredients evenly.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise and dill pickle juice until well combined and smooth, creating a tangy creamy dressing.
- Toss salad with dressing: Pour the dressing over the chicken mixture and toss thoroughly until every ingredient is coated. Season with salt and pepper to taste.
- Serve and store: Serve the chicken salad immediately as a sandwich filling, wrap, or over a bed of greens. Store any leftovers in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.
Notes
- For extra crunch, add chopped dill pickle chips or substitute some mayonnaise with Greek yogurt for a lighter version.
- Use rotisserie chicken or leftover cooked chicken to save preparation time.
- Adjust the amount of pickle juice in the dressing to taste for more tanginess.
- Can be served chilled or at room temperature depending on preference.
