Description
Crunchy Dill Pickle Chicken Salad is a zesty and refreshing twist on the classic chicken salad — packed with tender shredded chicken, crunchy dill pickles, crisp celery, and a tangy creamy dressing. Perfect for sandwiches, wraps, or lettuce cups!
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 3/4 cup dill pickles, finely chopped
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 2 tablespoons pickle juice (from the jar)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon fresh dill, chopped (optional for extra flavor)
Instructions
- In a large bowl, combine shredded chicken, chopped pickles, celery, and red onion.
- In a separate small bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Taste and adjust seasoning as needed. Add more pickle juice for extra tanginess.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled on toasted bread, croissants, wraps, or over a bed of lettuce.
Notes
- For extra crunch, stir in a handful of crushed kettle chips or chopped almonds just before serving.
- Use Greek yogurt instead of sour cream for a lighter version.
- This salad keeps well in the fridge for up to 3 days — perfect for meal prep or quick lunches.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad / Lunch
- Method: Mixing
- Cuisine: American