Ingredients
2 cups cooked chicken breast (shredded or diced)
½ cup ranch dressing
¼ cup mayonnaise
½ cup dill pickles (finely diced)
1–2 tablespoons dill pickle juice
2 stalks celery (finely diced)
¼ cup red onion (finely diced)
2 tablespoons fresh dill (chopped)
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. 1. Prepare the chicken: Shred or dice cooked chicken into bite-sized pieces. Place in a large bowl.
2. 2. Chop veggies: Finely dice dill pickles, celery, and red onion. Chop fresh dill. Add to the bowl with chicken.
3. 3. Whisk dressing: In a small bowl, combine ranch dressing, mayonnaise, and dill pickle juice. Whisk until smooth.
4. 4. Combine: Pour dressing over chicken and veggies. Add salt and pepper. Mix gently until evenly coated.
5. 5. Taste and adjust: Adjust seasoning or add more pickle juice if desired.
6. 6. Chill (optional): Refrigerate for at least 30 minutes for best flavor. Serve immediately if short on time.
7. 7. Serve: Enjoy in sandwiches, wraps, lettuce cups, or with crackers.
Notes
For best texture, use cold cooked chicken and finely dice all veggies. Chilling allows flavors to meld. Storage: Keep in an airtight container in the fridge for 3-4 days. Do not freeze due to dairy-based dressing. Substitutions: Use rotisserie or canned chicken; dairy-free ranch and vegan mayo for a dairy-free version; bread-and-butter or spicy pickles for variation; add Greek yogurt for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb (if served without bread), Gluten-Free (if served without bread)
Nutrition
- Serving Size: 1 serving (about 3/4 cup)
- Calories: 350
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg