Ingredients
Chicken
- 3 Cups Canned Chicken (drained and dry, can substitute for cooked, shredded chicken)
Vegetables
- 1 Cup Dill Pickles (chopped)
- 1/2 Cup Red Onion (finely chopped)
- 1/2 Cup Celery (finely chopped)
Dressing
- 1 Cup Mayonnaise
- 6 Tablespoons Dijon Mustard
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Dill (chopped)
- 1/2 Teaspoon Kosher Salt (optional, depending on how salty your pickles are)
Instructions
- Prepare the Chicken: Make sure your canned chicken is thoroughly drained and patted dry to avoid excess moisture in the salad.
- Combine Ingredients: In a large mixing bowl, add the drained chicken, chopped dill pickles, finely chopped red onion, and celery. Add the mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, and kosher salt (if using). Stir everything together until well combined and evenly coated.
- Chill and Serve: Cover and refrigerate the chicken salad for at least 10 minutes to let the flavors meld. Serve chilled on butter lettuce leaves or in sandwiches for a delicious, ready-to-eat meal.
Notes
- Ensure canned chicken is drained and dry to prevent watery salad.
- Adjust salt depending on the saltiness of your pickles.
- This salad can be made ahead and refrigerated for up to 3 days.
- For a healthier option, substitute mayonnaise with Greek yogurt.
- Add fresh herbs like parsley or chives for extra flavor variations.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
