This simple but delicious dill chicken salad is perfect for a quick, grab and go summer lunch or dinner! Shredded chicken covered in mayonnaise with chopped dill pickles and seasonings. Get all the details and the full recipe in this post!
How to Serve
In my opinion the best and only way to eat this chicken salad is on slices of homemade sourdough bread! Of course you can eat it on store-bought bread, crackers, or simply by itself. However, the flavors of homemade sourdough and this dill chicken salad just mesh together so well.
You can get my recipe for a simple sourdough loaf here!
If you are unfamiliar with sourdough starter but you want to learn go check out this blog post! My approach to sourdough is simplicity- no difficult terms, steps, or stress. Just sourdough!
Ingredients for Dill Chicken Salad
The ingredients for this dill chicken salad are so simple! It truly is a hassle free recipe….
- 3-4 chicken breasts, boiled and shredded
- 1-1 1/2 cup mayo
- 3/4 cup dill relish or chopped dill pickles
- 2 tsp salt, more to taste
- 1 tsp black pepper, more to taste
- 1 tsp dried dill
- optional- 1 tsp paprika and, or cayenne pepper to add spice
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Steps for Making Dill Chicken Salad
Making your own dill chicken salad is a very easy and easy process. Here’s how to do it…
Begin by boiling washed chicken and shredding. The easiest way to shred chicken for this recipe is in a stand mixer with the frosting attachment. (This trick is a game changer!)
After the chicken has been shredded, season the chicken with salt and pepper then allow to cool completely before adding the mayo. Add more mayo if you like your chicken salad a bit more wet.
Next, add the dill relish or chopped pickles and seasonings. Seasonings should be added to taste!
Allow the chicken salad to chill (can be eaten warm if preferred) in the refrigerator for several hours or overnight for best results. Serve as a sandwich, with crackers for dipping, or simply as is.
Storing and Freezing Dill Chicken Salad
Dill chicken salad can be stored in the refrigerator for up to five days in an airtight container. It can also be frozen however, you will need to follow a few simple instructions…
- Freeze in an airtight bag or container.
- For short term storage (up to six weeks), freezing all the ingredients together is fine. After six weeks you may notice the mayo starting to separate in the thawing process.
- Storing past six weeks, it is best to freeze the dry ingredients like chicken and seasonings and add the wet (mayo and dill relish) later on.
- Thaw in the refrigerator for best results.
I hope you enjoy this chicken salad recipe! If you want more simple, from scratch recipes like this one be sure to subscribe so you never miss a post…
Dill Chicken Salad Recipe
Ingredients
- 3-4 chicken breasts boiled and shredded
- 1-1 1/2 cup mayo
- 3/4 cup dill relish or chopped dill pickles
- 2 tsp salt more to taste
- 1 tsp black pepper more to taste
- 1 tsp dried dill
- optional- 1 tsp paprika and or cayenne pepper to add spice
Instructions
- Boil chicken breasts until fully cooked. Shred cooked chicken after allowing it to cool or shred in a stand mixer using a frosting attachment.
- After the chicken has been shredded and cooled completely, add mayo, seasonings, and dill relish.
- Chill in the refrigerator for several hours or overnight before serving.
