Description
This Dill Pickle Chicken Salad is a tangy and flavorful twist on traditional chicken salad. Packed with dill pickles, celery, and a creamy dressing, it’s perfect for a quick and easy lunch or light dinner.
Ingredients
Scale
Cooked Chicken Salad:
- 2 cups cooked chicken breast, shredded or diced
Dill Pickle Mixture:
- 1 cup dill pickles, chopped
- 1/2 cup celery, diced
- 1/2 cup red onion, finely chopped
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the cooked chicken, chopped pickles, celery, and red onion.
- Pour the dressing over the chicken mixture and stir until all ingredients are evenly coated.
- Taste and adjust seasonings as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Serve chilled on bread, in wraps, or over lettuce.
In a separate small bowl, whisk together the mayonnaise, fresh dill, pickle juice, Dijon mustard, salt, and pepper until smooth.
Notes
- For a lighter option, substitute half of the mayonnaise with plain Greek yogurt.
- Use leftover rotisserie chicken for added flavor and convenience.
- Add hard-boiled eggs for extra protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 65 mg
