Description
This refreshing Dill Pickle Chicken Salad is a quick and easy dish perfect for lunch or a light dinner. Combining tender cooked chicken with crunchy celery, sweet onion, and tangy dill pickles, all tossed in a creamy mayo and pickle juice dressing, it’s bursting with flavor and ready in just 15 minutes. Serve it on sandwiches, over greens, or with crackers for a delicious meal that the whole family will enjoy.
Ingredients
Scale
Chicken 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
- Combine the salad ingredients: In a large bowl, add the chopped cooked chicken, diced celery, diced sweet onion, diced dill pickles, and fresh or dried dill. Gently toss them together and set aside.
- Make the dressing: In a small bowl, whisk together the mayonnaise and dill pickle juice until smooth and well combined to create the flavorful dressing.
- Toss the salad: Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste.
- Serve and store: Serve the dill pickle chicken salad on its own, in sandwiches, or atop greens. Store any leftovers in an airtight container in the refrigerator for up to one day.
Notes
- For a lighter option, substitute mayonnaise with Greek yogurt or a light mayo.
- Adjust the amount of dill pickle juice to your taste preference for tanginess.
- Use freshly cooked chicken for best texture, or rotisserie chicken for convenience.
- This salad is best enjoyed fresh but can be stored in the fridge for up to 24 hours.
- Add chopped hard-boiled eggs for extra protein and richness if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
