Description
This Dill Pickle Chicken Salad is tangy, creamy, and packed with crunchy goodness. Made with shredded chicken, dill pickles, hard-boiled eggs, and a zesty homemade dressing, it’s perfect for sandwiches, lettuce wraps, or meal prep.
Ingredients
2 cups shredded chicken (cooked)
1½ cups chopped dill pickles
2 hard-boiled eggs, chopped
1 cup chopped celery
¼ cup chopped scallions (green onions)
For the Creamy Dill Dressing:
½ cup mayonnaise
¼ cup sour cream
1 tablespoon yellow mustard
1 tablespoon sweet relish
1 tablespoon chopped fresh dill
½ teaspoon garlic powder
Salt and black pepper, to taste
Instructions
In a large mixing bowl, add shredded chicken, chopped pickles, eggs, celery, and scallions. Toss gently to combine.
In a separate bowl, whisk together mayonnaise, sour cream, mustard, relish, dill, garlic powder, salt, and pepper.
Pour dressing over the chicken mixture and stir until evenly coated.
Cover and refrigerate for at least 30 minutes before serving.
Serve as a sandwich filling, in lettuce wraps, or on its own.
Notes
Use rotisserie chicken for convenience. Add a splash of pickle juice for extra tang. Keeps well in the fridge for up to 3 days. Great for meal prep or potlucks.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 3g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 145mg