Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup dill pickles, chopped
- ¼ cup red onion, finely diced
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh dill for garnish (optional)
Instructions
- Prepare the chicken by boiling or grilling until fully cooked, then allow to cool and shred or dice into bite-sized pieces.
- Finely chop the dill pickles and red onion.
- In a large mixing bowl, combine mayonnaise, apple cider vinegar, pickle juice, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth.
- Add the chicken, chopped pickles, and red onion into the bowl. Gently mix until evenly coated with the dressing.
- Taste and adjust seasoning as needed, adding more salt or pickle juice if desired.
- Cover and refrigerate for about 30 minutes to allow flavors to meld.
- Before serving, stir gently and garnish with fresh dill if desired.
Notes
- For extra crunch, add diced celery or bell peppers.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- Add jalapeños or hot sauce for a spicy kick.
- Mix in olives, cheese, or diced fruit for variations.
- Store in an airtight container in the refrigerator for 3–5 days.
- Freezing is possible up to one month; thaw overnight before serving.
- Prep Time: 15–20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
