Among many chicken salads, dill pickle chicken salad stands out for its unique sour and crisp taste and rich layering. It not only meets the demand for high protein, but also brings a refreshing pickle flavor, making it an ideal light meal in busy life. Whether it is used as a sandwich filling or paired with bread and cabbage leaves, it can easily add a touch of freshness to the table.
Features of this salad
- Sour and crisp taste: The combination of dill pickles and chicken has both a crisp texture and a strong sour aroma.
- High protein content: Each serving contains about 19 grams of protein, which is both nutritious and filling.
- Quick and easy to make: It can be prepared in just 10 minutes, suitable for a fast-paced life.
- Various ways to eat: It can be made into sandwiches, paired with biscuits, or wrapped in lettuce leaves to meet different dietary needs.
Ingredients

Chicken salad
- 2½ cups cooked chicken, shredded or diced (rotisserie or ready-to-cook chicken breasts are recommended)
- ¾ cup dill pickles, diced
- ⅓ cup celery, diced
- ⅓ cup shallots, sliced
Dressing

- ½ cup mayonnaise (you can substitute some of the mayonnaise with Greek yogurt for a lighter texture)
- 2 tablespoons pickle juice (from a pickle jar)
- ½ teaspoon garlic powder
- 1 teaspoon dried or chopped fresh dill
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Steps

1. Combine ingredients
Place shredded or diced chicken, dill pickles, celery, and shallots in a large bowl and stir gently to combine.
2. Prepare the sauce
In a medium bowl, stir mayonnaise, pickle juice, garlic powder, dill, Dijon mustard, salt and black pepper until combined into a smooth sauce.
3. Combine and mix well
Pour the prepared sauce into the chicken mixture and stir thoroughly to coat each piece of chicken and vegetables evenly with the sauce.
4. Refrigerate to taste (optional)
If time permits, cover with plastic wrap and refrigerate for more than 30 minutes to allow the sour flavor of the pickles to penetrate deeper into the chicken and make it taste better.
Serving suggestions

- Sandwich filling: Serve with soft croissants or whole-wheat toast for a nutritious and delicious meal.
- Low-carb option: Wrap with lettuce leaves for a refreshing and light meal.
- Snacks: Serve with crackers or vegetable sticks as a healthy snack or party appetizer.
Storage and preservation
- Refrigerate: Place the salad in a sealed container and keep it in the refrigerator for about 5 days. Stir gently before eating to restore the uniform taste.
- Freezing is not recommended: Freezing will soften the vegetables and affect the taste.
Tips
- Kimchi selection: Choose the type of kimchi you like according to your personal taste. Evenly diced kimchi is easier to eat.
- Mayonnaise replacement: Replace part of it with Greek yogurt to reduce the fat burden and increase protein.
- Taste adjustment: You can add or reduce kimchi juice and mustard sauce according to your preference to create a unique flavor.
This dill kimchi chicken salad is a bold innovation of traditional chicken salad. It uses sour and crisp kimchi and fragrant dill to awaken the taste buds, bringing vitality and satisfaction. Whether it is a busy lunch or a relaxed party, it can be easily controlled and become a perennial on your table.