Description
A quick and tangy Dill Pickle Chicken Salad that combines tender cooked chicken with crunchy celery, sweet onion, and dill pickles, all tossed in a creamy mayo and pickle juice dressing. Perfect for sandwiches, wraps, or on its own as a light lunch or snack.
Ingredients
Scale
Chicken and Vegetables
- 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 main ingredients. In a large bowl, add the chopped cooked chicken, finely diced celery, sweet onion, diced dill pickles, and fresh or dried dill if using. Mix gently to combine all the components evenly.
- Prepare the dressing. In a small bowl, whisk together the mayonnaise and dill pickle juice until smooth and well blended. This will create a tangy, creamy dressing that complements the salad.
- Toss salad with dressing. Pour the dressing over the chicken mixture and toss thoroughly to coat all the ingredients evenly. Season with salt and pepper to taste. Serve immediately or chill before serving. Store leftovers in an airtight container in the refrigerator for up to one day.
Notes
- For best flavor, use homemade or good-quality dill pickles and fresh dill if available.
- You can substitute Greek yogurt for some or all of the mayonnaise for a lighter version.
- This salad works wonderfully as a sandwich filling, wrap ingredient, or served on a bed of greens for a low-carb meal.
- Leftovers should be consumed within 1-2 days for optimal freshness and safety.
- If you prefer a spicier touch, add a pinch of cayenne pepper or some chopped jalapeños.
