Flavored Dill Pickle Chicken Salad
A bright and tangy chicken salad with dill pickles, perfect for sandwiches or as a standalone dish that delights at any gathering.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped rotisserie chicken is a great shortcut
- 3/4 cup dill pickles, finely chopped use your favorite crunchy dill pickles
- 1/2 cup mayonnaise or plain Greek yogurt for a lighter, tangier option
- 2 tablespoons pickle juice adds extra tang and depth
- 1 tablespoon Dijon mustard balances richness with gentle heat
- 1/4 cup red onion, finely diced for a crisp bite
- 2 stalks celery, finely chopped for texture and freshness
- 2 tablespoons fresh dill, chopped or 2 teaspoons dried dill as a substitution
- 1 teaspoon sugar or honey optional, helps balance the acidity
- to taste salt and freshly ground black pepper
Optional Mix-ins
- chopped apple, toasted walnuts, or nutritional yeast for additional flavor and texture
Instructions
Preparation
- If starting from raw, poach or roast chicken breasts and let them cool slightly before shredding.
- Finely dice pickles, celery, red onion, and fresh dill.
Dressing
- In a bowl, whisk together mayonnaise (or Greek yogurt), pickle juice, Dijon mustard, and sugar or honey if using.
- Taste and adjust seasoning.
Combine
- Add the shredded chicken and chopped vegetables to the bowl with the dressing and fold gently until evenly coated.
Chill
- Refrigerate for at least 20 minutes for best results, or enjoy right away.
Final Adjustments
- Taste and add salt and pepper as needed.
- Add extra pickle juice for more tang if desired.
Notes
Use cold chicken for a firmer texture. Save pickle juice from the jar for brightening dressings. Can serve in lettuce cups or as tea sandwiches.