Description
This Easy Dill Pickle Chicken Salad is a creamy, tangy, and flavorful dish perfect for quick lunches or light dinners. Made with shredded rotisserie chicken, chopped dill pickles, and a homemade creamy ranch-dill dressing, this salad brings a refreshing twist to traditional chicken salad. It’s simple to prepare, gluten-free, and can be served on bread, lettuce cups, or crackers.
Ingredients
Chicken Salad
- 3 cups shredded rotisserie chicken
- 3/4 cup chopped dill pickles (preferably Grillos)
- 3 tablespoons finely chopped green onions
- 1/3 cup finely chopped yellow sweet onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt & pepper to taste
Dressing
- 1 cup 2% cottage cheese (e.g., Good Culture)
- 2 tablespoons ranch seasoning (homemade or store-bought, e.g., Simply Organic brand)
- 1-2 tablespoons milk of choice (plus more to thin out if needed)
- 2 tablespoons pickle juice
- 5-6 pickle slices (hamburger slices from Grillos recommended)
- 1 tablespoon fresh dill
Instructions
- Make the Dressing: In a high-speed blender or food processor, combine the cottage cheese, ranch seasoning, milk, pickle juice, pickle slices, and fresh dill. Blend until the mixture is smooth and creamy. Add additional milk, one tablespoon at a time, if needed to reach your desired consistency. Chill the dressing while you prepare the chicken salad.
- Prepare the Chicken Salad: In a large mixing bowl, mix together the shredded rotisserie chicken, chopped dill pickles, green onions, and yellow sweet onion. Add the garlic powder and onion powder, then stir in several spoonfuls of the prepared dressing. Mix thoroughly, then season with salt and pepper to taste. Adjust the dressing amount if you prefer the salad creamier.
- Assemble and Garnish: Serve the chicken salad in butter lettuce cups, on wheat bread with a leaf of lettuce, or alongside gluten-free crackers. Garnish generously with extra pickle slices, diced pickles, and fresh dill to enhance the dill pickle flavor.
Notes
- Use rotisserie chicken for convenience and flavor, but leftover cooked chicken can also work.
- Adjust the dill pickle quantity based on how strong you want the pickle flavor.
- If you prefer a thinner dressing, add milk gradually until you reach the desired consistency.
- This chicken salad is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- For a dairy-free variation, substitute cottage cheese and milk with plant-based alternatives and choose a dairy-free ranch seasoning.
