Dill Pickle Chicken Salad

You will love this quick and easy mayonnaise-based Dill Pickle Chicken salad with rotisserie chicken, tangy dill pickles, and fresh dill.

Course appetizer/lunch, light dinner, main meal salad

Cuisine American

Keyword can you put dill in chicken salad, chicken salad recipe with dill, chicken salad with dill weed, dill chicken salad, dill chicken salad recipe

Prep Time 10

Servings servings

Calories 293kcal

Author Beth Pierce

Ingredients

3 cups cooked chopped chicken
1 rib celery chopped (¼-⅓ cup)
¼ cup diced red onion
¾ cup chopped dill pickles
⅔ cup mayonnaise
½ teaspoon Dijon mustard
1 tablespoon chopped fresh dill
1-2 tablespoons pickle juice (see notes)
salt to taste
freshly ground black pepper to taste

Instructions

Combine the chicken, celery, red onion, dill pickles, mayonnaise, mustard, and fresh dill.
Stir in 1-2 tablespoons of pickle juice to reach desired consistency,
Season with salt and freshly ground black pepper to taste.

Notes

Chop everything fairly small so you get a little bit of everything in every bite.
Stir in just a touch of pickle juice. 1-2 tablespoons is usually all that is needed. If you are preparing this chicken salad ahead of time, hold off on that step until you serve it, stirring and judging the consistency.
Over time, chicken salad can become a little watery because the celery and pickles release moisture. If this happens, carefully drain any excess moisture and add a bit of mayo to thicken it back up. Add 1 tablespoon at a time until you reach the desired consistency.
Store it in an airtight container in the fridge for up to 3 days. Remove any excess puddling moisture, stir, and if needed, add 1-2 tablespoons of mayo.

Nutrition