Description
A refreshing and creamy Dill Pickle Chicken Salad featuring shredded chicken, crunchy dill pickles, and a tangy dill-infused dressing. Perfect for sandwiches, wraps, or served over greens.
Ingredients
4 cups shredded or chopped cooked chicken
1 cup diced dill pickles
1/3 cup sliced green onions
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
- In a large bowl, combine shredded chicken, diced dill pickles, and sliced green onions. Mix gently to distribute evenly.
- In a separate bowl, combine softened cream cheese, mayonnaise, and dill pickle juice. Stir in dried dill, garlic powder, salt, and black pepper until smooth and creamy.
- Pour the dressing over the chicken mixture. Gently fold together until every piece is coated.
- Cover and refrigerate for at least 2 hours to allow flavors to meld (1 hour if short on time).
- Scoop onto croissants, sandwich rolls, or over crisp lettuce leaves to serve.
- Store leftovers in a covered container in the fridge for up to 3 days.
Notes
Add chopped celery or apples for extra crunch and sweetness.
Swap cream cheese for Greek yogurt for a tangier, lighter dressing.
Mix in fresh herbs like parsley or chives for enhanced freshness.
Use smoked chicken for a smoky flavor twist.
Fold ingredients gently to avoid mushiness.
Dijon mustard adds tangy depth if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (assuming cooked chicken ready)
- Category: Salad, Main
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 350-380 kcal
- Sugar: Approx. 3-4g
- Sodium: Approx. 700-900mg
- Fat: Approx. 25-28g
- Saturated Fat: Approx. 8-10g
- Unsaturated Fat: Approx. 12-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 6-8g
- Fiber: Approx. 1-2g
- Protein: Approx. 30g
- Cholesterol: Approx. 90-110mg
