Ingredients
Scale
- 3 cups shredded cooked chicken
- 2 stalks celery, finely chopped
- 1/2 cup chopped dill pickles
- 1 tablespoon pickle brine from jar
- 1/2 cup mayonnaise
- 1/2 teaspoon white sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Add the shredded chicken, celery, chopped dill pickles, pickle brine, mayonnaise, sugar, onion powder, salt, and pepper to a large bowl.
- Stir everything together until well combined and evenly coated.
- Cover and refrigerate until ready to serve.
Notes
- Use rotisserie chicken to save time.
- Chop your pickles finely for a better texture in every bite.
- The pickle brine adds extra tang, so do not skip it.
- This salad tastes better after sitting in the fridge for at least 30 minutes as the flavors come together.
- Store in an airtight container in the fridge for up to 4 days.
- Serve on bread, in a wrap, over lettuce, or with crackers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 27g
- Cholesterol: 85mg