This Dill Pickle Chicken Salad is creamy, tangy, and packed with crunchy pickles. It’s quick to make, meal-prep friendly, and perfect for sandwiches, wraps, or snacking with crackers!
Ingredients
- 2 cups cooked chicken shredded or chopped
- 1 ½ cups chopped dill pickles
- 2 hard boiled eggs chopped
- 1 cup chopped celery
- ¼ cup chopped scallions
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 Tablespoon yellow mustard
- 1 Tablespoon sweet relish
- 1 Tablespoon chopped fresh dill
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a large bowl, combine chicken, pickles, egg, celery, and scallions.2 cups cooked chicken, 1 ½ cups chopped dill pickles, 2 hard boiled eggs, 1 cup chopped celery, ¼ cup chopped scallions
- In a small bowl, whisk together mayonnaise, sour cream, mustard, relish, dill, garlic powder, salt, and pepper.½ cup mayonnaise, ¼ cup sour cream, 1 Tablespoon yellow mustard, 1 Tablespoon sweet relish, 1 Tablespoon chopped fresh dill, ½ teaspoon garlic powder, salt and pepper
- Pour the dressing over the chicken mixture and toss to coat.
- Cover and refrigerate for at least 30 minutes, or until serving. Stir before serving.
Notes
Enjoy on bread, a bun, lettuce, or with crackers.
Store covered or in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 263kcal | Carbohydrates: 3g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 111mg | Sodium: 625mg | Potassium: 247mg | Fiber: 1g | Sugar: 2g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
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