Dill Pickle Chicken Salad
Ingredients
Dressing:
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon pickle juice from the jar (can sub red wine vinegar)
- 1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
- 2 teaspoons Dijon mustard
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Pinch salt and pepper
Salad Ingredients:
- 4 cups cooked, chopped chicken
- 1 cup chopped dill pickles
- ½ cup finely diced celery
- 2 to 3 tablespoons finely chopped red onion, green onions, or chives
Instructions
- For the dressing, mix all the dressing ingredients together in a bowl until well-combined.
- For the salad, combine all the salad ingredients in a bowl and toss.
- Add the dressing and stir until evenly combined. Serve immediately or refrigerate up to 12 hours (see note). The flavors will get better with at least an hour or two of chilling.
- Serve on lettuce leaves, on bread or stuffed in pita breads (with or without lettuce), or as a dip with crackers or baguette slices.
Notes
Make Ahead: If refrigerating longer than 12 to 18 hours, the chicken salad may get a bit liquidy. Usually a good stir and a dollop of mayo or sour cream can bring it back together.