Description
This Dill Pickle Chicken Salad is a refreshing and tangy twist on traditional chicken salad, combining tender cooked chicken with crunchy celery, sweet onion, and zesty dill pickles. Tossed in a creamy mayonnaise and pickle juice dressing with fresh dill, it makes a perfect light lunch or picnic meal.
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 Ingredients
- 3/4 cup mayonnaise
- 2 tablespoons dill pickle juice
- Salt, to taste
- Pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the chopped cooked chicken, finely diced celery, sweet onion, diced dill pickles, and fresh or dried dill. Mix gently to combine and set aside.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise and dill pickle juice until smooth and well combined to create a creamy, tangy dressing.
- Toss and Season: Pour the dressing over the chicken mixture and toss gently to coat all ingredients evenly. Season with salt and pepper to taste. Serve immediately or chill and store leftovers in the refrigerator for up to one day.
Notes
- For best flavor, use freshly cooked chicken or high-quality rotisserie chicken.
- Adjust amount of pickle juice in dressing to preference for tanginess.
- This salad is great served on bread, in wraps, or atop greens.
- Optional fresh dill adds a nice herbal note but can be omitted if unavailable.
- Store leftovers in an airtight container in the fridge and consume within 24 hours for freshness.
