Dill Pickle Chicken Salad
Dill pickle chicken salad is filled with shredded chicken and chopped dill pickles in a tangy, creamy dressing. Serve it as a sandwich, with crackers, or on a salad.
Servings 6 servings
Ingredients
- 16 ounces (453 g) cooked and shredded chicken
- ½ cup diced dill pickles about 2 pickle spears
- 1 celery rib diced
- ½ small red onion diced
- 2 teaspoons dijon mustard
- ¾ cup (170 g) mayonnaise
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large bowl, add your shredded chicken, diced pickles, celery, and red onion. Set aside.
- In a small bowl, add mayonnaise, mustard, dill, garlic powder, salt, and pepper. Stir until smooth and incorporated. Pour dressing over your salad ingredients and toss until evenly coated.
- Refrigerate until ready to serve. Serve on bread, with crackers, or over a bed of lettuce as a salad.
Notes
- Prepared chicken salad will keep for 3-5 days in a sealed container in the refrigerator.
- Cooked chicken can be substituted with a cooked rotisserie chicken with the skin and bones discarded or canned chicken.
Nutrition
Calories: 284kcal | Carbohydrates: 2g | Protein: 17g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 575mg | Potassium: 323mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.5mg
