Dill Pickle Chicken Salad
This creamy dill pickle chicken salad is packed with tangy flavor and crisp texture, thanks to juicy pickles and tender chicken. Perfect for sandwiches, wraps, or scooping with crackers—quick to make and even better the next day.
Ingredients
- 2½ cups cooked shredded or chopped chicken (rotisserie works great)
- ½ cup chopped dill pickles drain well
- ½ cup mayonnaise
- ¼ cup finely diced celery or red onion your choice
- 1 –2 tablespoons pickle juice start with 1 tablespoon and adjust to taste
- ¼ teaspoon garlic powder optional
- Salt and black pepper to taste
- Optional: 1 tablespoon chopped fresh dill
Instructions
- Add the cooked chicken to a large mixing bowl.
- Add chopped dill pickles and celery or onion to the bowl.
- Add the mayonnaise and 1 tablespoon of pickle juice.
- Sprinkle in the garlic powder, if using.
- Mix everything together with a spoon or spatula until well combined.
- Taste and add more pickle juice if you want extra tang.
- Season with salt and black pepper to your liking.
- If using fresh dill, stir it in last for a fresh boost of flavor.
- Cover and refrigerate for at least 30 minutes for best flavor.
- Serve on croissants, bread, lettuce wraps, crackers, or with veggies.