Dill Pickle Chicken Salad
This Dill Pickle Chicken Salad is creamy, tangy, and loaded with crisp apples, juicy pickles, and tender rotisserie chicken. It comes together in minutes and is perfect for sandwiches, wraps, and more!
Servings: 6 servings
Calories: 382kcal
Ingredients
- 3 cups rotisserie chicken shredded
- 1 cup pickles chopped about 7-8 pickle spears. I recommend
- 1 honey crisp apple chopped
- ½ cup mayo
- 1 teaspoon onion salt
- 1 teaspoon everything but the bagel seasoning
- 1 cup grapes optional
- 2-3 celery sticks diced optional
Instructions
- Cut all fruits and veggies into uniform small pieces.
- In a large bowl combine all ingredients. Stir until well combined.
- You can serve immediately or let it chill in the fridge so all of the flavors mingle.
- Serve on a bed of lettuce, a roll, crackers, sliced bread, or on its own!
Notes
- Chill the chicken in the fridge before making the salad to keep the pickles, apples, and celery crisp and prevent the mayo from separating.
- If you’ve only got canned chicken on hand, feel free to use it in place of the rotisserie chicken. Be sure to drain it first and break it up into smaller pieces.
- Store the chicken salad in an airtight container in the refrigerator until ready to serve. The flavor and texture are best within 1 day of making it, but leftovers will keep for up to 3 days.
Nutrition
Calories: 382kcal | Carbohydrates: 10g | Protein: 33g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 121mg | Sodium: 1164mg | Potassium: 146mg | Fiber: 1g | Sugar: 8g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 0.3mg