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I really am a sucker for a good chicken salad. I’ve always loved chicken salad and I love it to this day, whether I’m doing a round of Whole30 or not. If I see chicken salad on the menu at a lunch restaurant, there’s a pretty good chance I’m ordering it. My Classic Chicken Salad recipe from 2019 is one of my favorite recipes on my blog and has become my default meal prep recipe to make after a vacation or otherwise indulgent weekend away. It’s a great way to make a ton of nutrient dense food quickly to eat throughout the week, and it has the added bonus that it just gets better with time the longer it sits in the fridge.

This Dill Pickle Chicken Salad joins the ranks of a few other tasty chicken salad renditions you may have seen on the blog! If you haven’t already, I suggest also checking out my Buffalo Chicken Salad and my Chicken Bacon Ranch Salad if you too are a chicken salad aficionado. Mike and I eat all of these chicken salads constantly because we love them so much! He eats them on bread and I typically opt for lettuce wraps or over mixed greens. These salads make great meals to have on hand because they contain basic ingredients that most people tend to like. How you choose to eat them (bread or no bread) is up to each individual person!

I recently discovered Grillo’s Pickles at my friendly neighborhood Costco. If you don’t know about Grillo’s yet, go get yourself a bucket and get ready to LIVE. They’re sold by the pail in the refrigerated section and they are dang delicious. I used to be a Claussen girl exclusively, but when I started reading labels a few years back I stopped eating Claussen pickles as much. Mike ferments pickles for us, but that flavor is INTENSE so you have to really be in the mood for it. Grillo’s Pickles are not fermented, lighter in flavor, and therefore perfect for snacking and the ingredients are squeaky clean, so I like to keep a pail in my fridge at all times. If you like pickles even half as much as me, check out my Burger Bowls with Special Sauce and my Air Fried Pickles. The right pickles make all the difference in all of these recipes, so do it right, okay?!

I’m pretty addicted to the Netflix original show Selling Sunset. I’ve always been obsessed with home renovation and real estate shows, but now that I’ve been cable free for about three years my consumption of those shows has plummeted. Not exactly a bad thing since I’m a lot more productive without the constant distraction of cable TV, but every time I travel I always set the TV to HGTV and spend hours of my time getting sucked in to whatever they’re playing. It’s a system that’s worked for me until now. Netflix originals have by and large never impressed me, but man is Selling Sunset addicting. Netflix has two seasons out right now and I’ve just about finished all of the released episodes in one week. Yikes. One thing that really gets me in that show though is the amount of hugging. It’s not even ‘rona related for me because I’m pretty much over that, but I’m genuinely curious. Do Californians actually hug everyone every five seconds? If so, WHY?!?! Also if so, how are our friends in California getting along now that we aren’t allowed to hug anyone anymore? If anyone is reading my blog from California, please weigh in on this. Thank you. Maybe it’s just my uptight New England attitude coming through, but I only ever want to hug two people. Mike and my mom. Everyone else can stay 6 feet away from me all the time, and not just during pandemics. I can’t help it. But still. I need to know how the Californians are getting along with 7,000 less daily hugs in their lives. If you live in California and you’re a natural born hugger, please weigh in in the comments below. Thank you.

I’ll be hugging chicken salad in the meantime. Food is my one true love. Sorry Mike <3

thehungryhungryhiker

Dill Pickle Chicken Salad

5 from 1 vote
A new spin on chicken salad, stuffed with chopped pickles and plenty of fresh dill!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts, large cooked using your preferred method; I used my Instant Pot Shredded Chicken recipe from the blog
  • ½ – ¾ cup avocado oil mayo depending on how much chicken you have and how creamy you like your salad; check labels for Whole30
  • ¾ cup dill pickles, diced check labels for Whole30; I use Grillo's Pickles
  • 1 tbsp dill pickle juice from pickle container
  • 2 cloves garlic minced
  • 2 tbsp fresh dill minced
  • 1 tbsp fresh chives minced
  • sea salt to taste
  • fresh ground black pepper to taste

Method
 

  1. Shred the cooked chicken breasts using your preferred method; either with two forks or with a food processor. Place the shredded chicken into a medium bowl and add all of the other ingredients. Mix with a spoon to combine. Add in more mayo if you want it creamier.
  2. Serve over salad greens, in lettuce wraps, with plantain chips, on bread, etc. and enjoy! Store leftovers covered in the refrigerator for up to 5 days.