Description
A quick and tangy Dill Pickle Chicken Salad featuring chopped cooked chicken, crisp celery, sweet onion, and dill pickles, all tossed in a creamy, flavorful dill pickle juice mayonnaise dressing. Perfect for a refreshing lunch or light dinner, served on its own, in sandwiches, or with crackers.
Ingredients
Scale
Chicken Salad
- 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, finely diced celery, sweet onion, diced dill pickles, and fresh or dried dill. Mix lightly to evenly distribute the ingredients.
- Make the Dressing: In a small bowl, whisk together the mayonnaise and dill pickle juice until smooth and well combined, creating a tangy dressing that ties the salad flavors together.
- Toss Salad: Pour the dressing over the chicken mixture and gently toss all ingredients until thoroughly coated. Taste and season with salt and pepper according to preference.
- Serve and Store: Serve immediately as a salad, sandwich filling, or with crackers. Refrigerate any leftovers in an airtight container and consume within one to two days for freshness.
Notes
- For a lighter version, substitute half or all of the mayonnaise with Greek yogurt.
- Add chopped fresh herbs like parsley or chives for extra freshness.
- Adjust the amount of dill pickle juice to taste depending on preferred tanginess.
- This salad can be prepared in advance but is best consumed within 1-2 days to maintain crispness.
- Serve chilled or at room temperature for best flavor.
