Dill Pickle Chicken Salad
This Dill Pickle Chicken Salad is an amazing combination of flavors and textures! Crunchy pickles, pecans, and onion with shredded chicken and a creamy, tangy dressing. It's perfect for sandwiches!
Servings 6
Calories 816kcal
Ingredients
- 2 cups chicken cooked, shredded, and cold from the fridge
- 2 large hard boiled eggs chopped
- ½ cup chopped dill pickles
- 1/3 cup chopped pecans
- ¼ cup diced red onion
- ½ cup mayonnaise
- 1 tablespoon fresh dill
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar see note
- ½ teaspoon salt more to taste
- ½ teaspoon cracked pepper more to taste
Instructions
- Add the chicken, boiled eggs, pickles, pecans, and red onion to a mixing bowl.
- Add the mayonnaise, dill, dijon mustard, vinegar, salt, and pepper to a small bowl and whisk well to combine.
- Add the mayo to the chicken and stir to combine. Add additional mayo if you prefer a more wet chicken salad.
- Taste and season with additional salt and pepper, if desired.
- Serve on your choice of bread or with crackers or a lettuce wrap.
Notes
Swap the vinegar for pickle juice to add even more of that dill pickle flavor to your salad.
If your dill pickles are very salty or you’re sensitive to salt, you can taste the salad before seasoning with salt.
We like to use baby dills for this recipe and chop them up fairly small. You can also use a mixture of chopped pickles and relish so that the pickles are incorporated more into every bite.
The onion can be swapped for green onion or chives, if you prefer less of a crunch from the onion. Alternately, soak the red onion in cold water for 10 minutes to lessen the strong flavor.
Nutrition
Calories: 816kcal | Carbohydrates: 2g | Protein: 3g | Fat: 88g | Saturated Fat: 23g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 37g | Trans Fat: 0.03g | Cholesterol: 128mg | Sodium: 457mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.5mg