Description
This Dill Pickle Chicken Salad is a quick and tangy dish perfect for lunch or a light dinner. Combining tender cooked chicken with crunchy celery, sweet onion, and dill pickles, all tossed in a creamy mayo and dill pickle juice dressing, this salad offers a refreshing twist with a burst of dill flavor. Ready in just 15 minutes, it’s versatile enough to serve on sandwiches, crackers, or lettuce wraps.
Ingredients
Scale
Chicken Mixture
- 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
- 3/4 cup mayonnaise
- 2 tablespoons dill pickle juice
- Salt, to taste
- Pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, add the chopped cooked chicken, diced celery, sweet onion, dill pickles, and dill herb if using. Mix lightly and set aside.
- Make Dressing: In a separate small bowl, whisk together the mayonnaise and dill pickle juice until the dressing is smooth and well combined.
- Toss Salad: Pour the dressing over the chicken mixture and toss thoroughly to evenly coat all ingredients. Season with salt and pepper to taste, adjusting as needed.
- Serve and Store: Serve the salad immediately as desired—on bread, crackers, or lettuce. Store any leftovers in an airtight container in the refrigerator for up to one day for best freshness.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Adding fresh dill enhances the flavor, but dried dill is a convenient alternative.
- Make sure chicken is fully cooked and cooled before chopping for the best texture.
- Use dill pickle juice from your favorite dill pickle brand for the best tangy flavor.
- This salad is best consumed within 24 hours to maintain freshness and texture.
