Chill for best flavor development. Add extra crunch just before serving. Store refrigerated up to 4 days.
Creamy chicken salad loaded with tangy dill pickles, fresh herbs, and crunchy texture for a bold and satisfying meal.
Ingredients
Scale
3 cups cooked chicken breast (420 g), diced
1 cup dill pickles (150 g), finely chopped
1/2 cup celery (60 g), finely diced
1/4 cup red onion (40 g), finely chopped
2 tablespoons fresh dill (6 g), chopped
3/4 cup mayonnaise (180 ml)
2 tablespoons pickle juice (30 ml)
1 teaspoon Dijon mustard (5 g)
1/2 teaspoon garlic powder (2 g)
1/4 teaspoon black pepper (1 g)
1/4 teaspoon salt (1.5 g)
Instructions
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Dice cooked chicken and chop pickles, celery, onion, and dill.
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Whisk mayonnaise, pickle juice, mustard, garlic powder, pepper, and salt.
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Fold chicken and vegetables into dressing until coated.
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Refrigerate at least 30 minutes before serving.
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Stir and adjust seasoning before serving.