Description
A crunchy dill pickle chicken salad made with tender chicken, crisp pickles, celery, and a creamy, tangy dressing perfect for sandwiches or low-carb bowls.
Ingredients
- 3 cups cooked chicken, finely chopped or shredded
- 3/4 cup dill pickles, finely chopped
- 1/2 cup celery, finely diced
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional)
- 2 tablespoons fresh dill, chopped (optional)
Instructions
- In a large bowl, combine chopped chicken, dill pickles, and celery.
- In a separate small bowl, whisk together mayonnaise, Dijon mustard, pickle juice, garlic powder, pepper, and salt.
- Pour the dressing over the chicken mixture.
- Stir until everything is evenly coated.
- Fold in fresh dill if using.
- Cover and refrigerate for at least 20 minutes before serving.
- Serve chilled as a sandwich filling, wrap, or salad topping.
Notes
- Use rotisserie chicken to save time.
- Adjust pickle juice for more or less tang.
- Serve on croissants, bread, or lettuce cups.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American