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!
2cupschickencooked, shredded, and cold from the fridge
2largehard boiled eggschopped
½cupchopped dill pickles
1/3cupchopped pecans
¼cupdiced red onion
½cupmayonnaise
1tablespoonfresh dill
1tablespoondijon mustard
1tablespoonapple cider vinegarsee note
½teaspoonsaltmore to taste
½teaspooncracked peppermore 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.