Description
This Dill Pickle Chicken Salad is a tangy and creamy twist on classic chicken salad, featuring shredded chicken mixed with diced dill pickles, green onions, and a flavorful dressing made from cream cheese, mayonnaise, and dill pickle juice. It’s perfect for sandwiches, croissants, or served atop crisp lettuce for a refreshing 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
- 1/2 cup mayonnaise
- 1 tablespoon dill pickle juice
- 3/4 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Chicken and Vegetables: In a large bowl, mix the shredded chicken, diced dill pickles, and sliced green onions gently to distribute the ingredients evenly without mashing the pickles.
- Prepare the Dressing: In a separate bowl, blend the softened cream cheese, mayonnaise, and dill pickle juice together. Then stir in dried dill, garlic powder, salt, and black pepper until the mixture is smooth, creamy, and well combined.
- Mix Salad: Pour the prepared dressing over the chicken mixture. Gently fold everything together to ensure each piece of chicken and vegetable is coated evenly with the dressing.
- Chill to Meld Flavors: Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld and develop fully. If short on time, chilling for 1 hour is acceptable.
- Serve: Scoop the chicken salad onto croissants, sandwich rolls, or serve over crisp lettuce leaves for a light, refreshing meal or snack.
- Store Leftovers: Place any leftover salad in a covered container and store in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use cooked chicken breasts or rotisserie chicken for convenience.
- Ensure cream cheese is at room temperature for easier mixing.
- Adjust dill and garlic powder according to taste preference.
- This salad works great as a sandwich filling or as a side dish.
- Refrigerate leftovers promptly to keep the salad fresh.
- For a lower-fat option, substitute light cream cheese and mayonnaise.
