Description
A quick and tangy Dill Pickle Chicken Salad combining shredded chicken, dill pickles, and a creamy Dijon-mustard dressing, perfect for sandwiches, wraps, or as a light, refreshing salad.
Ingredients
Scale
Chicken Salad
- 2 cups cooked chicken breast, shredded or chopped
- ½ cup diced dill pickles
- ½ cup diced celery
- ¼ cup red onion, finely diced
Dressing
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tablespoons Dijon mustard
- 1 tablespoon pickle juice (from the pickle jar)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper, to taste
Instructions
- Prepare the chicken: Shred or chop the cooked chicken breast into bite-sized pieces. If you don’t have cooked chicken on hand, you can quickly poach or bake chicken breasts and chop them into pieces once cooled.
- Mix the salad: In a large bowl, combine the chicken, diced dill pickles, celery, and red onion.
- Make the dressing: In a small bowl, mix together the mayonnaise, Dijon mustard, pickle juice, garlic powder, onion powder, and dill. Stir until smooth.
- Combine: Pour the dressing over the chicken mixture and toss until well combined. Add salt and pepper to taste.
- Chill and serve: For best flavor, refrigerate for at least 30 minutes to let the flavors meld. Serve chilled on a sandwich, wrap, or as a salad.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Poach chicken breasts by simmering in water for 15-20 minutes if not pre-cooked.
- Adjust dill amount to your taste preference.
- Reserve a bit of pickle juice for added tang if desired.
- Chilling enhances the flavors, so prepare ahead if possible.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
