Description
This Dill Pickle Chicken Salad is a creamy, tangy, and flavorful dish made with shredded rotisserie chicken, diced dill pickles, and a zesty dressing featuring cream cheese and dill pickle juice. Perfectly chilled before serving, it makes an excellent protein-packed salad for sandwiches, wraps, or enjoying on its own.
Ingredients
Chicken Mixture
- 4 cups shredded or chopped cooked chicken (preferably rotisserie chicken)
- 1 cup diced dill pickles
- 1/3 cup sliced green onions
Dressing
- 1 bar (8 oz) cream cheese, very softened
- 1/2 cup mayonnaise
- 1 tablespoon dill pickle juice (from the pickle jar, or more to taste)
- 3/4 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (kosher salt or sea salt recommended)
- 1/4 teaspoon black pepper
Instructions
- Combine chicken and veggies: In a large mixing bowl, thoroughly mix the shredded cooked chicken, diced dill pickles, and sliced green onions. Set this mixture aside while you prepare the dressing.
- Prepare the dressing: In a smaller bowl, add the softened cream cheese first and beat it using an electric hand mixer or rubber spatula until it is completely smooth and lump-free. Then add the mayonnaise, dill pickle juice, dried dill, garlic powder, salt, and black pepper to the cream cheese. Mix well until all ingredients are evenly incorporated and create a creamy dressing.
- Combine salad: Pour the prepared creamy dressing over the chicken mixture in the large bowl. Stir gently but thoroughly until the chicken, pickles, and onions are evenly coated with the dressing.
- Chill the salad: Cover the bowl tightly with a lid or plastic wrap. Refrigerate the chicken salad for at least 1 to 2 hours to allow the flavors to meld and the salad to chill before serving.
Notes
- For best results, use rotisserie chicken for flavor and convenience.
- If cream cheese is not fully softened, it may create lumps in the dressing; ensure it's very soft before mixing.
- Adjust the amount of dill pickle juice to taste for more tanginess.
- This salad keeps well in the refrigerator for up to 3 days when stored in an airtight container.
- Serve chilled on sandwich bread, in wraps, or on a bed of fresh greens.
