Dill Pickle Chicken Salad (In 15 Minutes)

5 from 1 vote

We can’t stop making this dill pickle chicken salad for lunch! Tossed with chives, celery, and red onion, this can be made in 15 minutes.

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, Lunch

Cuisine: American

Diet: Diabetic, Gluten Free, Kosher, Low Calorie, Low Fat, Low Salt

Servings:

2 cups finely cubed cooked chicken roasted, rotisserie, or poached, cold, about 1 pound
1/4 cup minced red onion
1/4 cup minced celery
1/4 cup minced dill pickles plus 2 tablespoons dill pickle juice
2 tablespoons thinly sliced chives plus more for serving
3 tablespoons mayonnaise
2 tablespoons Greek yogurt
2 tablespoons whole grain mustard
Kosher salt and freshly ground black pepper

In a large mixing bowl, toss together the chicken, red onion, celery, dill pickles, and chives.
Next, add in the dill pickle juice, mayonnaise, Greek yogurt, whole grain mustard, and season with salt and pepper.
Stir everything together until it’s evenly coated and season with salt and pepper. Adjust with an extra splash of pickle juice if you'd like a brighter, tangier flavor.
Serve immediately or refrigerate for 30 minutes and up to overnight to allow the flavors to combine.

Cold chicken: Ensure you are tossing your ingredients with cold chicken, or else it will melt the mayo, and the dressing will turn watery, while losing a lot of flavor.
Finely dice: For all your veggies and chicken, ensure you are evenly slicing everything small so when you toss the chicken, it is one cohesive salad.
Swap whole-grain mustard with Dijon mustard if preferred.
Prep: You can prepare this ahead of time and serve it cold when ready to serve.
Storing: Store in an airtight container in the refrigerator for up to 3 days.