Dill Pickle Chicken Salad
Dill Pickle Chicken Salad is a delightful blend of tender chicken and zesty dill pickles, creating a refreshing dish that’s perfect for picnics, quick lunches, or light dinners. This easy-to-make salad combines creamy mayonnaise and tangy Dijon mustard for a flavor explosion in every bite. Enjoy it on its own, as a sandwich filling, or over a bed of greens for a satisfying meal that’s simple to customize.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Boiling/Grilling
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup diced dill pickles
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 cup finely chopped celery
- ¼ cup diced red onion
- 2 tbsp chopped fresh dill (optional)
- Salt and pepper to taste
Instructions
- Cook the chicken by boiling or grilling until it reaches an internal temperature of 165°F (75°C). Allow it to cool before shredding into bite-sized pieces.
- Finely chop the dill pickles, celery, and red onion.
- In a large bowl, combine the shredded chicken with the chopped vegetables. Add mayonnaise and Dijon mustard; mix until everything is well-coated.
- Season with salt and pepper to taste. For extra flavor, consider adding minced garlic or additional dill.
- Chill in the refrigerator for at least one hour to allow flavors to meld.
- Serve chilled on plates or as a sandwich filling.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Feel free to swap ingredients based on your preferences; try adding grapes for sweetness or nuts for crunch. Store leftovers in an airtight container in the fridge for up to three days.