Description
This Dill Pickle Chicken Salad is a creamy, tangy, and flavorful dish made with shredded chicken, diced dill pickles, and green onions tossed in a creamy dill pickle dressing. It’s perfect for sandwiches, croissants, or served over lettuce for a light meal or snack.
Ingredients
Scale
Chicken Mixture
- 4 cups shredded or chopped cooked chicken
- 1 cup diced dill pickles
- 1/3 cup sliced green onions
Dressing
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- 1 tablespoon dill pickle juice
- ¾ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Chicken Ingredients: In a large bowl, mix together the shredded or chopped cooked chicken, diced dill pickles, and sliced green onions. Stir gently to evenly distribute all ingredients without mashing the pickles.
- Prepare the Dressing: In a separate bowl, blend the softened cream cheese, mayonnaise, and dill pickle juice until smooth. Then whisk in dried dill, garlic powder, salt, and black pepper until fully combined and creamy.
- Mix Salad: Pour the creamy dressing over the chicken and pickle mixture. Gently fold the ingredients together ensuring every piece is coated evenly with the dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 2 hours to let the flavors meld and develop fully. If short on time, chilling for 1 hour is acceptable.
- Serve: Scoop the chilled chicken salad onto croissants, sandwich rolls, or serve over crisp lettuce leaves for a fresh and tasty meal.
- Store Leftovers: Transfer any leftovers to a covered container and keep refrigerated. The salad will stay fresh for up to 3 days.
Notes
- Softening the cream cheese beforehand ensures a smooth and creamy dressing without lumps.
- Dill pickle juice adds a nice tang and enhances the dill flavor in the salad.
- This salad can easily be doubled or halved depending on your serving needs.
- Try adding chopped celery or fresh dill for extra crunch and freshness.
- Serve chilled for best flavor and texture.
