Chicken Salad with Pickles
A creamy and tangy chicken salad made with tender rotisserie chicken, crisp dill pickles, mayonnaise, and fresh dill. Perfect for a light lunch or quick meal with bold, briny flavor.
2 Servings
Ingredients
- 1 rotisserie chicken breast skin removed and finely minced
- ¾ cup 4 oz spicy or plain dill pickle chips diced
- ¼ cup pickle juice
- 2 tablespoons mayonnaise
- 1 –2 tablespoons chopped fresh dill or ½ teaspoon dried dill
- Salt and freshly ground black pepper to taste
- Romaine lettuce leaves, sliced cucumbers, carrot sticks, or crackers for serving (optional)
Instructions
Prepare the chicken:
- Remove the skin from the rotisserie chicken breast and finely mince the meat. Transfer the minced chicken to a medium-sized mixing bowl.
Add the pickles:
- Dice the pickle chips into small pieces and add them to the bowl along with the pickle juice. The juice will enhance the salad’s flavor and provide a subtle tang.
Incorporate the creamy elements:
- Add the mayonnaise and dill to the bowl. Stir gently with a spatula or spoon until all the ingredients are evenly combined and coated in the dressing.
Season to taste:
- Add salt and freshly ground black pepper according to your preference. Mix lightly and taste to adjust the seasoning if necessary.
Serve:
- Serve immediately with romaine lettuce leaves, sliced cucumbers, carrot sticks, or crackers. The salad can also be served in sandwiches or wraps for a more filling meal.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Notes
To make this Chicken Salad with Pickles gluten-free, ensure that your mayonnaise and pickles are certified gluten-free. Serve the salad with gluten-free crackers, lettuce wraps, or on gluten-free bread for a complete meal.