Description

This Dill Pickle Chicken Salad is a tangy and creamy no-cook dish that combines shredded chicken with chopped dill pickles, fresh dill, and a zesty dressing made from mayonnaise, Dijon mustard, and pickle juice. It’s perfect for a quick lunch or light dinner, served in sandwiches, lettuce wraps, or with crackers. The salad is gluten-free and low in carbohydrates, making it a versatile option for various dietary preferences.

Ingredients

Scale

Chicken Mixture

2 cups cooked chicken breast (shredded or chopped)
½ cup chopped dill pickles
¼ cup finely chopped red onion
2 tablespoons chopped fresh dill

Dressing

½ cup mayonnaise
1 tablespoon Dijon mustard
¼ cup pickle juice
Salt and black pepper to taste

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Instructions

Combine Chicken and Vegetables: In a large bowl, mix together the shredded chicken, chopped dill pickles, finely chopped red onion, and fresh dill to create the base for the salad.
Prepare Dressing: In a separate small bowl, whisk the mayonnaise, Dijon mustard, and pickle juice until the mixture is smooth and well combined.
Mix Salad: Pour the dressing over the chicken mixture and stir thoroughly until all ingredients are evenly coated with the dressing.
Season: Add salt and black pepper to taste, adjusting according to your preference for flavor intensity.
Chill: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve: Enjoy the salad served in sandwiches, wrapped in lettuce leaves, or accompanied by your favorite crackers.

Notes

Rotisserie chicken is an excellent shortcut for this recipe, saving preparation time.
Adjust the amount of pickle juice to increase or decrease the tanginess of the salad.
For a lighter and healthier version, substitute half of the mayonnaise with plain Greek yogurt.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 1g
Sodium: 670mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 19g
Cholesterol: 65mg