Ingredients
Scale
- 3 cups cooked chicken breast, shredded or diced
- 1 cup crispy dill pickles, finely diced
- 1/2 cup mayonnaise (or preferred binder)
- 1/2 cup celery, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons dill pickle juice (from the jar)
- 1/2 teaspoon freshly ground black pepper
Instructions
- Step 1: Prepare all components by shredding or dicing the cooked chicken breast, finely dicing the dill pickles and celery, and roughly chopping the fresh dill.
- Step 2: In a large mixing bowl, combine the prepared chicken, diced pickles, chopped celery, and fresh dill. Toss gently to distribute the crunchy ingredients evenly.
- Step 3: In a separate small bowl, whisk together the mayonnaise, dill pickle juice, and black pepper until the mixture is smooth and well combined.
- Step 4: Pour the mayonnaise dressing over the chicken mixture. Gently fold the ingredients together using a spatula until the chicken is evenly coated, being careful not to overmix.
- Step 5: Taste the chicken salad and adjust seasoning if needed (add salt if desired, or more pickle juice for tang). Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to fully meld before serving.
Notes
- Store leftovers immediately in an airtight container in the refrigerator and plan to enjoy this fresh salad within 3 to 4 days for the optimal flavor and texture.
- Since this is a cold, mayonnaise-based salad, never attempt to reheat it; simply allow the serving portion to sit at room temperature for five minutes if you prefer it slightly less chilled.
- For a fantastic textural contrast, serve generous scoops of the finished salad piled high on butter crackers or nestled inside crisp romaine lettuce cups.
- To maximize the tang and prevent watering down the salad, whisk the dill pickle juice thoroughly into the mayonnaise binder before folding it into the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American