Dill Pickle Chicken Salad
Loaded with pickle flavor and plenty of crunch, this Dill Pickle Chicken Salad takes ten minutes to make and keeps well for three days!
Servings: 4
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
- crackers
- 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.
Nutrition
Calories: 304kcal | Carbohydrates: 1g | Protein: 33g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 97mg | Sodium: 542mg | Potassium: 302mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg