Dill Pickle Chicken Salad – Southern Bite

Simple ingredients, great flavor

This one is easy: just chopped or grated chicken (I usually take a roast chicken to save time and add flavor), diced dill, celery, sweet onion and some large spoonfuls of Mayo to collect everything. You can also cook chicken breasts for the recipe.

I also like to throw a little fresh dill chopped with the recipe for an additional punch of pickles flavor. If you don’t also have a fresh and dried dill will work too. Or if you are not the biggest fan of Dill, do not hesitate to leave it completely – it will always be delicious.

Depending on how your chicken is seasoned, you might even need salt or pepper. First give it a taste and go from there.

Now listen, I am generally not the type to be picky on the brands, but in this case, I have favorites. I like to use Duke’s mayonnaise for this rich and tangy flavor and CLAUSSEN pickles for their unbeatable crunch and freshness. Of course, use what you have, but if you are looking for this additional pop, these are my choices of choice.

The pickle problem (and how to solve it)

Let’s talk about the only small hiccups with this salad: the pickles do not hold well over time. I know that it is tempting to prepare the chicken salad for the preparation of meals for the week, but if you mix too far in advance, these juicy pickles will start to release their brine, and everything can end up a little aqueous.

If you plan to prepare in advance, wait just to stir the pickles until just before serving. This maintains the crunch where it belongs.

Let’s be technical

So here is the why: pickles are full of water. And when you mix them in mayonnaise and seasoned chicken, this salt pulls moisture immediately – thank you to a small process called osmosis. It seems whimsical, but all that means is that your crunchy pickles become soft.

Everything just before serving your salad shiny, fresh and crunchy salad.

How to serve it

There is no wrong way to enjoy this kind of things. Gather it on crackers, sandwich between two slices of soft bread, or wrap it in lettuce if you feel virtuous. I am also known to eat it directly in the bowl to mix with a fork and no shame.

Storage advice

It is better to consume in a few hours, but if you have leftovers, they will stay in the refrigerator in an airtight container for about a day. Know that pickles can start to release a little liquid, which can change the texture. If you plan to do so in advance, keep the pickles (and perhaps the dill) separated until you are ready to serve.