Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup dill pickles, diced
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, diced dill pickles, chopped celery, and red onion.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, chopped dill, salt, and pepper.
- Pour the dressing over the chicken mixture and stir until everything is well combined.
- Chill the salad in the refrigerator for at least 30 minutes.
- Serve as a sandwich filling or on its own for lunch or a snack.
Notes
For a lighter option, serve with fresh greens or in lettuce cups. This salad can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg