Dill Pickle Chicken Salad Pressure Cooker Recipe
This dill pickle chicken salad is tangy, creamy, and packed with protein. Made with shredded chicken, crunchy pickles, and a light, flavorful dressing—perfect for quick lunches or make-ahead meals.
Ingredients
Main ingredients
- 2 cups cooked shredded chicken leftover or rotisserie
- 1 cup chopped dill pickles
- ½ cup diced celery
- ¼ cup diced red onion
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon pickle brine secret weapon for extra dill kick
- 1 tablespoon chopped fresh dill (or ½ teaspoon dried)
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- to taste Kosher salt and black pepper
Instructions
Instructions
- Combine the shredded chicken, pickles, celery, red onion, Greek yogurt, mayonnaise, pickle brine, dill, Dijon mustard, garlic powder, salt, and pepper in a large bowl. Mix until well combined.
- Taste and adjust seasonings, if necessary.
- Serve with crackers, on toast, in a sandwich or wrap, in lettuce cups, or with veggies.
- Store the chicken salad in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the dressing. For best texture, avoid freezing.
- Enjoy chilled or at room temperature, gently warming if desired.
Notes
Store chicken salad in an airtight container in the fridge for up to 4 days. Stir before serving to redistribute dressing. Avoid freezing to keep texture. Pack individual servings for grab-and-go convenience.