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Creamy Dill Pickle Chicken Salad

This Chicken Salad is a refreshing twist on the classic, featuring juicy shredded chicken, crunchy dill pickles, and a creamy herb-infused dressing, perfect for picnics or light lunches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Salad
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3-4 cups Rotisserie chicken (shredded)
  • 1.5 cups Refrigerated dill pickles (finely diced)
  • 1/4 cup Red onion (finely diced)
  • 3 tablespoons Pickle juice
  • 3/4 cup Mayonnaise
  • 1/4 cup Sour cream
  • 1 tablespoon Lemon juice
  • 1 teaspoon Garlic powder
  • 1 tablespoon Fresh dill (chopped)
  • Kosher salt to taste Kosher salt
  • Black pepper to taste Black pepper

Method
 

  1. Shred the rotisserie chicken into bite-sized pieces. Toss with 3 tablespoons of pickle juice. Let it sit for 10 minutes to pre-season the chicken.
  2. Finely dice the dill pickles (1.5 cups) and red onion (1/4 cup).
  3. In a medium bowl, whisk together the mayo, sour cream, lemon juice, garlic powder, and chopped fresh dill until smooth.
  4. Add the diced pickles, red onion, and seasoned chicken to the bowl. Gently fold everything together until the chicken is fully coated.
  5. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  6. Garnish with a sprig of fresh dill and serve on a croissant, lettuce, or with sturdy crackers.

Notes

The brine-soak technique ensures the chicken remains moist and flavorful, while the combination of mayo and sour cream keeps the dressing creamy and vibrant.

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