Dill Pickle Chicken Salad

chicken salad with pickles in white bowl next to crackers on plate

Served with crackers and chips, layered in a sandwich or a lettuce wrap, or simply eaten with a fork, dill pickle chicken salad is a big win for pickle lovers.

Prep Time10

Total Time10

Course: Main Course, Salad

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

3 cups chopped cooked chicken
3 large dill pickles diced very small, about 1½ cups
1 large celery rib sliced very thin, about 1 cup
2 green onions sliced thin, about ¼ cup
1 tablespoon fresh parsley minced

Dressing Ingredients

½ cup mayonnaise
1 tablespoon pickle juice
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ teaspoon dried dill
½ teaspoon granulated garlic or garlic powder

Optional Ingredients

croissants or the bread of your choice
green leaf lettuce, baby spinach, or arugula

Instructions

Chop the chicken into ½ inch pieces. Dice the pickle into tiny pieces, about ⅛ – ¼ inch. In a medium size mixing bowl, combine the chicken, pickles, celery, onions, and parsley.
In a smaller bowl or glass measuring cup, combine the mayonnaise, pickle juice, salt, pepper, dill, and garlic. Stir until combined and then pour over the salad ingredients. Stir well until everything is combined.
Serve immediately or refrigerate until ready to serve. This will keep nicely for up to 3 days.
To make sandwiches, split the croissants in half. Layer greens, if desired, on one half of the croissant and scoop chicken salad over the greens. Top with the second half of the croissant. Serve immediately.

Notes

Rotisserie chicken, leftover grilled chicken, or canned chicken breast can be used in this recipe. I use all three depending on what I have on hand and I often reach for canned chicken as my first choice for chicken salads like this one. The texture and flavor works very nicely with all of the other ingredients.

Nutrition