Description
This Dill Pickle Chicken Salad is a tangy and refreshing dish featuring tender chicken, crunchy vegetables, and a creamy dressing. Ideal for sandwiches, wraps, or served on lettuce, it’s a delightful meal for any occasion!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup dill pickles, chopped
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Lettuce leaves (optional, for serving)
- Sliced tomatoes (optional, for serving)
Instructions
- Cook your chicken using your preferred method (rotisserie, boiling, or baking). If boiling, simmer in salted water for 15-20 minutes. If baking, preheat oven to 375°F (190°C) and bake seasoned chicken for 25-30 minutes until cooked through. Let cool, then shred or dice.
- Chop dill pickles, celery, and red onion. For a milder onion flavor, soak the chopped onion in cold water for 10 minutes.
- In a large bowl, mix mayonnaise and Dijon mustard. Add chopped dill and lemon juice, then season with salt and pepper to taste.
- Add shredded chicken, chopped pickles, celery, and red onion to the dressing. Gently fold together without overmixing.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to meld flavors.
- Stir the salad before serving. If thick, add a splash of pickle juice or more mayonnaise. Serve on lettuce leaves, in sandwiches, or wraps. Garnish with parsley or sliced tomatoes if desired.
- Store any leftovers in an airtight container in the refrigerator.
Notes
- For a balanced flavor, consider using a mix of sweet and dill pickles.
- Adjust the amount of Dijon mustard and lemon juice based on your taste preferences.
- This salad can be made ahead of time for better flavor development.
- Prep Time: 15 minutes
- Cook Time: 30 minutes