Ingredients
Method
- In a large mixing bowl, add the shredded or chopped cooked chicken, diced dill pickles, and sliced green onions. Set aside.
- In a separate bowl, add the softened cream cheese and mix until smooth.
- Add the mayonnaise, dill pickle juice, dried dill, garlic powder, salt, and black pepper to the bowl.
- Stir the dressing ingredients together until the mixture becomes smooth and creamy.
- Pour the creamy dressing over the chicken mixture.
- Stir everything together until the chicken and pickles are evenly coated with the dressing.
- Cover the bowl and place it in the refrigerator for 1 to 2 hours before serving to allow the flavors to blend.
Notes
Nutrition Facts (Per Serving)
Notes
| Nutrient | Amount per Serving |
| Calories | 316 kcal |
| Protein | 20 g |
| Carbohydrates | 3 g |
| Fat | 25 g |
| Saturated Fat | 9 g |
| Cholesterol | 87 mg |
| Sodium | 549 mg |
| Potassium | 238 mg |
| Fiber | 0.3 g |
| Sugar | 1 g |
| Calcium | 52 mg |
| Iron | 1 mg |
- Rotisserie chicken works very well for this dill pickle chicken salad recipe because it is tender and flavorful.
- If the salad becomes thick after refrigeration, add a small splash of pickle juice or mayonnaise and mix again.
- For a lighter version, replace part of the mayonnaise with plain Greek yogurt.