Description
This Dill Pickle Chicken Salad is a tangy and creamy no-cook lunch option featuring shredded chicken breast mixed with chopped dill pickles, red onion, and fresh dill, all tossed in a zesty dressing made with mayonnaise, pickle juice, and Dijon mustard. It’s quick to prepare, packed with protein, and perfect served on bread, in wraps, or over greens.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast (shredded or chopped)
- 1/2 cup chopped dill pickles
- 1/4 cup finely chopped red onion
- 1 tbsp fresh dill (chopped) or 1 tsp dried dill
Dressing
- 1/3 cup mayonnaise
- 1/4 cup pickle juice
- 1 tbsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine the main ingredients: In a large bowl, add the shredded or chopped cooked chicken breast, chopped dill pickles, finely chopped red onion, and fresh or dried dill. Mix gently to combine all these fresh ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, pickle juice, and Dijon mustard until the mixture is smooth and creamy. This creates a tangy, flavorful dressing that complements the chicken and pickles.
- Toss the salad: Pour the dressing over the chicken mixture. Stir well until everything is thoroughly coated with the dressing, ensuring every bite is flavorful.
- Season and chill: Taste the salad and season with salt and black pepper according to your preference. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
- Serve: Enjoy your Dill Pickle Chicken Salad on bread, wrapped in tortillas, served with crackers, or over a fresh bed of greens for a satisfying meal.
Notes
- Use rotisserie chicken for quick and easy preparation.
- Swap some or all mayonnaise with Greek yogurt for a lighter, tangier version.
- Add chopped celery or sunflower seeds for extra crunch and texture.
