Virtual Cooking Class- Dill Pickle Chicken Salad

Dill chicken salad

Dill Pickle Chicken Salad 


chicken salad 

  • 4 cups shredded or chopped chicken cooked chicken 
  • 1 cup diced dill pickles 
  • 1/3 cup sliced green onions 

creamy dressing 

  • 1 bar (8 oz) cream cheese softened 
  • 1/2 cup mayonnaise 
  • 1 tablespoon dill pickle juice from the pickle jar 
  • ¾ teaspoon dried dill 
  • ½ teaspoon garlic powder 
  • ¼ teaspoon salt 
  • ¼ teaspoon black pepper 


  1. Combine the chicken, diced dill pickles, and green onion in a mixing bowl. 
  1. In a separate bowl combine the cream cheese, mayonnaise, dill pickle juice, dill, garlic powder, salt, and pepper. Pour over the chicken salad and stir together until well combined. 
  1. Let the chicken salad refrigerate for at least 2 hours before serving. This chicken salad is much better when it’s cold but can also be served immediately after making it if wanted. Serve with croissants, rolls, or lettuce leaves.  
  1. Store leftovers in a covered container for about 3 days. 

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