Ingredients
Scale
- 3 cups cooked chicken, shredded or chopped (rotisserie works great)
- 1 cup dill pickles, finely diced
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle juice
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
- Optional: fresh dill, chopped, for extra flavor
Instructions
- Prep the ingredients: Dice the pickles, celery, and red onion. Shred or chop the cooked chicken.
- Mix the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, pickle juice, lemon juice, salt, and pepper.
- Combine everything: Add the chicken, pickles, celery, red onion, and optional fresh dill to the bowl. Stir until well coated.
- Taste and adjust: Add more pickle juice or mustard if you want extra tang. Season with salt and pepper as needed.
- Chill or serve: Refrigerate for 30 minutes if you have the time—this lets the flavors meld. Otherwise, serve immediately.
Notes
Let it chill before serving if possible. The flavor sharpens as it sits, and the texture improves after a short rest in the fridge.