This dill pickle chicken salad is so delicious! It’s creamy and flavorful with just the right amount of crunch. Perfect for sandwiches or dips.
Take classic chicken salad to the next level with this dill pickle version. It’s chewy, chewy, and so delicious. It makes the ultimate quick and refreshing dinner and is perfect as a dip!
Why I Love This Recipe
I literally can’t stop eating this amazing dill pickle chicken salad. I’ve always loved the classic chicken salad, but if I had to pick a favorite, I’d honestly go for this pickle version. The taste speaks to my soul. The combination of tender chicken, crunchy pickles, and creamy dressing is irresistible.
Here it is five Here’s why you’ll love this recipe:
- It comes together quickly. This is a great option for busy days when you need to whip up lunch or dinner without spending a lot of time in the kitchen. Using a rotisserie chicken makes it even faster.
- The dill pickle flavor stands out. The tangy crunch of dill pickles adds a much more interesting flavor than traditional chicken salad! The pickles are very tasty, but the dill pickle flavor doesn’t overwhelm the salad. It’s perfect balance!
- Great for meal prep. Make it at once and enjoy it over several meals. It stores well in the refrigerator (see recipe notes!) and is easy to pack for lunch.
- It’s versatile. Serve on croissants with wraps or pita bread, lettuce cups or crackers.
- You can have a delicious meal on a hot night without the oven. Enjoy a no-cook dinner! This dill pickle chicken salad makes a great summer dinner.
Ingredient Notes
salad:
- Cooked Chicken: Cooked chicken can be shredded or shredded. Using rotisserie chicken makes this recipe super easy. And don’t come to me because of this. But I think canned chicken would work pretty well too.
- Dill Pickles: Use the crunchiest dill pickles you can find. I like to use small dill pickles because they tend to be crunchier than hamburger chip style pickles or very large pickles.
- celery: Chopped celery adds a delicious juicy crunch to this salad.
- onion: You can use red onions, green onions or chives. Whichever onion you choose, dice it finely. No one wants to bite into a big chunk of onion.
For dressing:
- Sour cream or Greek yogurt: Either would work well in this salad (I tested the recipe using both). For a slightly thicker dressing, use full-fat sour cream or 1% or 2% Greek yogurt.
- mayonnaise: Mayonnaise helps emulsify (blend) the dressing, making it smooth and very creamy.
- Pickle Juice: Scoop a tablespoon of pickle juice from the jar and add to the dressing. It adds some much needed flair to the dressing. You can also add red wine vinegar.
- Deal: This chicken salad is so delicious with fresh dill. If you can get your hands on it, it’s worth it. Otherwise dried dill will work.
- Dijon mustard: Mustard helps balance the flavors of the dressing. You can add yellow mustard or stonemeal mustard to your Dijon (start with half the amount if needed and add more to taste).
Additional Notes
- Prepare in advance: Chicken salad is a great make-ahead dish. Chicken salad may become slightly mushy if refrigerated for more than 12 to 18 hours. Typically, you can stir it well and add a little mayonnaise or sour cream to mix it well again. It will taste even better over time!
- To serve: This dill pickle chicken salad is delicious served straight out of the bowl (trust me, I know), wrapped in plastic wrap, stuffed into pita bread, piled into lettuce cups, or served with crackers.
Rather than incorporating this recipe into a formal dinner, I made it in batches and ate it at lunchtime. Me, me, and I were standing at the counter holding a container of dill pickle chicken salad on our self-proclaimed lunch break. dream life.
This salad is high in protein and full of flavor. I can’t get enough of it and I hope you like it too!
Dill Pickle Chicken Salad
dressing:
- ½ cup Sour cream or Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon Bottled pickle juice (may contain red wine vinegar)
- 1 tablespoon 1/2 teaspoon chopped fresh or dried dill
- 2 teaspoon Dijon Mustard
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Add a pinch of salt and pepper
Salad Ingredients:
- 4 cup cooked and chopped chicken
- 1 cup Chopped Dill Pickles
- ½ cup chopped celery
- 2~3 tablespoon Finely chopped red onion, green onion, chives
Prevent your screen from going dark
For dressing, Combine all dressing ingredients in a bowl and mix until well combined.
For salads, Combine all salad ingredients in a bowl and mix.
Add the dressing and stir until evenly combined. Serve immediately or refrigerate for up to 12 hours (see notes). It tastes better when it cools for at least 1-2 hours.
Serve on lettuce leaves, on bread, stuffed into pita bread (with or without lettuce), or dipped with crackers or baguette slices.
Stay ahead: Chicken salad may become slightly mushy if refrigerated for more than 12 to 18 hours. Typically, you can stir it well and add a little mayonnaise or sour cream to mix it well again.
clothing material: 1 Serving (1 cup), calorie: 221calorie, carbohydrate: 3g, protein: 30g, province: 9g, Saturated Fat: 3g, Cholesterol: 92mg, sodium: 370mg, fiber: 1g, sugar: 1g
Recipe Source: At Mel’s Kitchen Cafe
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