Dill Pickle Chicken Salad
This Dill Pickle Chicken Salad is an easy lunch or snack recipe with less than 10 ingredients! Make it ahead of time for the most flavorful recipe that the whole family can enjoy throughout the week.
Servings: 8 servings
Calories: 146kcal
Ingredients
- 3 cups shredded cooked chicken
- 1 cup drained and chopped dill pickles
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 3/4-1 cup mayonnaise
- 2 tablespoons pickle juice
- 2 teaspoons dijon mustard
- 1 teaspoon dried dill weed or 2 teaspoons fresh dill
- 1 teaspoon garlic powder
- seasoning salt or salt and black pepper to taste
Instructions
- To a large mixing bowl, add mayonnaise, chopped dill pickles, dill pickle juice, red onion, celery, dried dill, garlic powder, and Dijon mustard. Mix until combined well.
- Chop or shred the cooked chicken. Add it to the mixing bowl.
- Stir with a spatula or hand mixer until evenly combined.
- Taste and add seasoning salt or salt and pepper as needed. Refrigerate for at least 30 minutes to let the flavors meld. Serve with crackers, veggies, a croissant, or light bread.
Video
Notes
Storage:
Store any leftover in an airtight container for up to 4 days. Set it out for 10 to 15 minutes to take the chill off before enjoying.
We don't recommend freezing the leftovers since it will change the texture once they thaw.
When it comes to meal prepping, it's the perfect recipe to make a big batch of to enjoy as a snack or lunch throughout the week.
Tips
- Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious.
- Drain the pickles well before adding them into the salad. You don't want your dressing to be runny, so it's best to drain the pickles very well.
- Use rotisserie chicken for ease. This is what I normally do to keep the prep time to a minimum. Canned chicken or leftover cooked chicken works great too.
- Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a "cold-start" method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles.
- Add other fresh herbs and spices. You can easily customize this dill pickle chicken salad to add more chopped fresh parsley, jalapeno, cilantro, and any other flavors you enjoy.
- Swap the mayonnaise for Greek yogurt. This is a quick and easy healthy ingredient swap that also adds more protein too!
Nutrition
Calories: 146kcal | Carbohydrates: 4g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 432mg | Potassium: 181mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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