Ingredients
Chicken Salad Ingredients
- 3 Cups Canned Chicken (drained and dry, can substitute for cooked, shredded chicken)
- 1 Cup Dill Pickles (chopped)
- 1/2 Cup Red Onion (finely chopped)
- 1/2 Cup Celery (finely chopped)
- 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 Chicken: Make sure your canned chicken (3 cups) is thoroughly drained and patted dry to remove excess liquid, ensuring a firm texture in the salad.
- Mix Ingredients: In a large bowl, combine the drained chicken, chopped dill pickles, finely chopped red onion, celery, mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, and kosher salt if using. Stir everything together until evenly mixed and creamy.
- Chill and Serve: Store the chicken salad in the refrigerator to allow flavors to meld. Serve chilled on butter lettuce leaves or as a sandwich filling for a delicious, ready-to-eat meal.
Notes
- Adjust salt according to the saltiness of your pickles to avoid an overly salty salad.
- This salad can be made with cooked shredded chicken as a substitute for canned chicken.
- Ideal for meal prepping as it keeps well in the refrigerator for up to 3 days.
- Feel free to add a squeeze of lemon juice or a pinch of black pepper for extra flavor.
- Serve with crackers, on sandwiches, or over leafy greens for versatile meal options.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
