Dill Pickle Chicken Salad Recipe

This dill pickle chicken salad recipe with tangy pickles, dill pickle juice, celery, and shredded chicken stands out from all the rest.

Course Salad

Cuisine American

Keyword dill pickle chicken salad

Prep Time 10

Total Time 10

Servings cups

Calories 290kcal

Ingredients

1 ½ pounds poached chicken breast * (see note)
1 cup roughly chopped dill pickles
¾ cup roughly chopped celery
½ cup mayonnaise
⅓ cup sour cream
2 tablespoons pickle juice
1 ½ teaspoons onion powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 sprigs fresh dill , chopped

Instructions

Shred the chicken with two forks or cut the cooked chicken into 1-inch chunks, place in a food processor, and pulse 3-4 times until shredded.
Or, place the chunked chicken in the bowl of a stand mixer fixed with a paddle and mix on low until the chicken is shredded. Transfer the shredded chicken to a large bowl and set aside.
Add the dill pickles and celery to the food processor and pulse 3-4 times until chopped then add to the shredded chicken.
In a medium bowl, whisk the mayonnaise, sour cream, pickle juice, onion powder, kosher salt, and freshly ground black pepper until mixed. Pour the dressing over the chicken, pickles, and celery then sprinkle with the fresh dill. Mix well until combined. Serve over a bed of lettuce or on bread as a sandwich.

Notes

Chicken options: Poached chicken breast keeps things light and clean-tasting while rotisserie chicken brings convenience and rich flavor. Baked chicken breast works well too.

Storage: Store in an airtight container in the fridge for 4-5 days. I don't recommend freezing chicken salad because of the mayo sauce.

To avoid the chicken salad turning watery, I recommend regular mayonnaise and sour cream instead of low-fat options containing thickening agents that alter their composition.

Nutrition