Dill Pickle Chicken Salad
This Dill Pickle Chicken Salad recipe with tangy pickles, dill pickle juice, celery, and shredded chicken stands out from all the rest.
Servings 6
Calories 290kcal
Ingredients
- 1 ½ pounds poached chicken breast baked chicken breast or rotiserrie chicken
- 1 cup roughly chopped dill pickles
- ¾ cup roughly chopped celery
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons pickle juice
- 1 ½ teaspoons onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 sprigs fresh dill chopped
Instructions
- Shred the chicken with two forks or cut the cooked chicken into 1-inch chunks, place in a food processor, and pulse 3-4 times until shredded. Or, place the chunked chicken in the bowl of a stand mixer fixed with a paddle and mix on low until the chicken is shredded. Transfer the shredded chicken to a large bowl and set aside.
- Add the dill pickles and celery to the food processor and pulse 3-4 times until chopped then add to the shredded chicken.
- In a medium bowl, whisk the mayonnaise, sour cream, pickle juice, onion powder, kosher salt, and freshly ground black pepper until mixed. Pour the dressing over the chicken, pickles, and celery then sprinkle with the fresh dill. Mix well until combined. Serve over a bed of lettuce or on bread as a sandwich.
Notes
Refrigerate Dill Pickle Chicken Salad in an airtight container for 4-5 days.
To avoid the chicken salad turning watery, I recommend regular mayonnaise and sour cream instead of low-fat options containing thickening agents that alter their composition.
To avoid the chicken salad turning watery, I recommend regular mayonnaise and sour cream instead of low-fat options containing thickening agents that alter their composition.