Flavored Dill Pickle Chicken Salad
A zesty and creamy chicken salad that's quick to assemble and perfect for lunches, potlucks, or light dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie or leftover roasted chicken work great.
- 1 cup dill pickles, chopped Use crunchy dill spears or bread-and-butter if you prefer mild sweetness.
- 1/2 cup mayonnaise Or substitute Greek yogurt for a lighter version.
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely chopped Use milder onion if soaked briefly in cold water.
- 1 tablespoon fresh dill, chopped Or substitute with 1 teaspoon dried dill.
- Salt and pepper to taste
Instructions
Preparation
- Shred or finely chop 2 cups of cooked chicken so it’s easy to scoop.
- Dice 1 cup dill pickles into small pieces to distribute flavor better.
- In a large bowl, combine 1/2 cup mayonnaise and 1 tablespoon Dijon mustard until smooth.
- Fold in the shredded chicken, chopped pickles, 1/4 cup finely chopped red onion, and 1 tablespoon fresh dill.
- Add salt and pepper to taste, starting with a pinch of each.
- Refrigerate for at least 15–30 minutes to let flavors meld. Serve cold.
Serving Options
- Serve on bread for a sandwich, or pile on a bed of greens.
- Use as a dip for crisp veggies.
Notes
Swap half the mayo for plain Greek yogurt to cut calories, use pickle relish for a smoother texture, or add a squeeze of lemon for balance. For crunch, toss in 1/4 cup chopped celery.