Dill pickle lovers rejoice! This chicken salad with dill pickles is a bold and tangy upgrade to the same old boring salad.
The base of this recipe is a classic chicken salad, but the addition of fresh dill and briny dill pickles really makes the flavor pop! This is a great meal to make in advance for easy lunches all week long.
Ingredients & Substitions
- Mayonnaise
- Sour cream - Plain Greek yogurt can be substituted.
- Dijon mustard
- Garlic powder
- Onion powder
- Black pepper
- Kosher salt
- Rotisserie chicken - Any leftover chicken can be used.
- Dill pickle brine
- Dill pickles
- Fresh celery
- Red onion
- Fresh dillweed - You can substitute dried dill, but the flavor is less vibrant.
How to make it
To make this easy dill pickle chicken salad recipe, follow these quick steps:
- Step one - Place the shredded chicken in a medium container and pour in the pickle brine, ensuring it evenly coats the chicken. Let the chicken soak while you prep the ingredients and make the salad.
- Step two - Mix the dressing by combining mayo, sour cream, mustard, and seasoning in a large mixing bowl.
- Step three - Add the chopped pickles, celery, onion, and dill.
- Step four - Finally, add the shredded chicken to the salad, and stir everything together.
Serve the pickle salad in a croissant, lettuce wraps, or however you wish to enjoy it!
Storing Leftovers
Leftover dill pickle chicken salad can be made up to five days in advance and kept in the refrigerator, stored in an airtight container.
Dill Pickle Chicken Salad
Dill pickle lovers rejoice! This chicken salad with dill pickles is a bold and tangy upgrade to the same old boring salad.
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Servings: 6
Calories: 171kcal
Equipment
- Mixing Bowl
Ingredients
- 2 cups shredded rotisserie chicken
- ¼ cup dill pickle juice
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt adjust after mixing
- ¾ cup diced dill pickles
- ⅓ cup diced celery
- ¼ cup diced red onion
- 2 tablespoon fresh dill
Instructions
- In a medium bowl, add the shredded chicken and pour the pickle juice over it. Toss to coat evenly and let rest while you prep all of the ingredients.
- In a large bowl, combine the mayo, sour cream, Dijon, garlic powder, onion powder, black pepper, and kosher salt. Whisk to combine the dressing.
- Add the diced pickles, celery, red onion, and fresh dill to the bowl.
- Lastly, add in the shredded chicken and stir everything together, then serve.
Notes
Serve this chicken salad on its own, or over toast, a croissant, or a baguette.
Nutritional Information
Calories: 171kcal | Carbohydrates: 3g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 501mg | Potassium: 173mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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