Dill Pickle Chicken Salad
This chilled classic is everything you want in a warm-weather dish: tangy, creamy, crunchy, and light. Perfect for lunch, picnics, or a quick, protein-packed meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast shredded or chopped
- 1 cup dill pickles finely chopped
- 0.5 cup celery finely diced
- 0.25 cup red onion finely chopped
- 0.5 cup mayonnaise or Greek yogurt for lighter version
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill chopped or 1 tsp dried
- 1 tsp pickle juice optional, for extra tang
- salt and black pepper to taste
Instructions
- Dice or shred cooked chicken to desired texture.
- Finely chop celery, red onion, and dill pickles.
- In a bowl, whisk together mayonnaise, Dijon mustard, dill, and pickle juice. Season with salt and pepper.
- Combine chicken, chopped veggies, and dressing in a large bowl. Stir gently until evenly coated.
- Cover and chill for at least 30 minutes before serving.
Notes
Serve in sandwiches, wraps, lettuce cups, or with crackers. For variations, try adding chopped eggs, cheese, spicy pickles, avocado, or bacon bits.