Description
A refreshing and bright chicken salad combining tender shredded chicken with tangy dill pickles, crisp celery, and onions in a creamy dill-mustard dressing. Perfect for lunches, picnics, or as a light main dish with a vibrant, tangy flavor profile.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup dill pickle, diced
½ cup celery, diced
¼ cup red onion, finely diced
¼ cup green onion, thinly sliced
1 tbsp fresh dill (or 1 tsp dried)
¼ cup mayonnaise
¼ cup sour cream (or Greek yogurt)
1 tbsp dill pickle juice
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Instructions
Shred or dice cooked chicken and add to a large bowl
Add diced dill pickle, celery, red onion, green onion, and chopped dill
In a separate small bowl, mix mayonnaise, sour cream, dill pickle juice, Dijon mustard, salt, and black pepper until smooth
Pour dressing over chicken mixture and stir until well combined
Chill for at least 30 minutes before serving to allow flavors to meld
Serve on a bed of greens, in wraps, or on whole-grain bread
Notes
For a lighter option, substitute sour cream with plain Greek yogurt
Prepare 8 hours in advance for better flavor integration
Adjust the dressing consistency by adding more pickle juice if desired
Serve with optional additional dill pickles for extra tang