Description
Creamy, crunchy, and loaded with tangy dill flavor, this chicken salad is anything but ordinary. Whether scooped on crackers, tucked into sandwiches, or enjoyed straight from the bowl, it’s a refreshing lunch or snack that delivers big pickle energy.
Ingredients
4 cups chopped cooked chicken (rotisserie chicken works great)
2 ribs celery, finely diced (about ½ cup)
¼ medium sweet onion, finely diced (about ⅓ cup)
1 cup diced dill pickles
1 tablespoon chopped fresh dill or 1 teaspoon dried dill, optional
¾ cup mayonnaise (Duke’s recommended)
2 tablespoons dill pickle juice
Salt and pepper, to taste
Instructions
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In a large mixing bowl, combine the chopped chicken, celery, onion, diced pickles, and dill (if using).
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In a separate small bowl, whisk together the mayonnaise and dill pickle juice until smooth.
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Pour the dressing over the chicken mixture. Stir everything until evenly coated and creamy.
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Season with salt and pepper to taste.
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Serve chilled on sandwiches, in lettuce wraps, with crackers, or enjoy by the spoonful.
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Store any leftovers in an airtight container in the refrigerator for up to 1 day. For best texture, consider stirring in the pickles just before serving if making in advance.
Notes
Use rotisserie chicken for a quick shortcut and added flavor.
Adjust the amount of pickle juice based on how tangy you like your salad.
Try serving on toasted bread, croissants, or cucumber slices for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American