Dill Pickle Chicken Salad

A dill-icious twist on an old classic.

Servings 10 sandwiches


  • 4 cups chicken breast diced and cooked
  • 3/4 cup pickles diced
  • 1/2 cup celery finely chopped
  • 1/2 cup onion small diced
  • 1 cup mayo
  • 1.5 tbsp dijon mustard more or less to taste
  • 3 tbsp fresh dill finely chopped
  • Salt/Pepper to taste


  1. Dice chicken. Season with salt and pepper and cook on the stovetop in olive oil and butter. You may skip this step and use canned chicken breast or cut up a rotisserie chicken.
  2. While chicken is cooking, dice celery, onion, and pickles.
  3. Finely chop fresh dill.

  4. When chicken has finished cooking, combine all of the ingredients and mix.

  5. Taste and add additional ingredients as necessary, such as salt, pepper, mayo, and mustard.

  6. Let cool and serve between bread, or inside of a tortilla or lettuce wrap.