Description
A creamy yet crunchy chicken salad bursting with tangy dill pickle flavor, tender chicken, and crisp vegetables—perfect for sandwiches, wraps, or low-carb meals.
Ingredients
- 2 cups cooked chicken breast, finely chopped
- 1/2 cup dill pickles, finely diced
- 1/3 cup celery, finely chopped
- 2 tbsp red onion, finely minced
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- 1 tsp dried dill (or 1 tbsp fresh dill, chopped)
- Salt to taste
- Black pepper to taste
Instructions
- Add chopped chicken, dill pickles, celery, and red onion to a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, pickle juice, and dill.
- Pour the dressing over the chicken mixture.
- Season with salt and black pepper.
- Mix well until evenly combined.
- Refrigerate for at least 15 minutes before serving.
Notes
- Add chopped almonds or sunflower seeds for extra crunch.
- Serve on lettuce cups, crackers, or sandwich bread.
- Stores well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American