Description
These aren’t your grandma’s chicken salad sandwiches (unless your grandma is exceptionally hip and loves a good pickle!). Dill Pickle Chicken Salad Sandwiches offer a refreshing twist on a classic, delivering a burst of tangy flavor and a satisfying crunch in every bite. Forget the boring, bland chicken salad; this recipe is all about vibrancy, texture, and that irresistible pickle punch. It’s incredibly easy to make, requires minimal cooking (perfect for hot days), and is guaranteed to be a crowd-pleaser. Think summer picnics, quick lunches, or a delightful snack – this recipe is versatile and delicious. The dill pickles add such a tangy twist to the standard Chicken Salad. I have been told by family and friends that this is the BEST chicken salad sandwich recipe.
Why you will love this recipe
This recipe is a winner for many reasons:
- Flavor Explosion: The combination of creamy chicken, tangy dill pickles, sharp red onion, and fresh dill creates a flavor symphony that will tantalize your taste buds. It’s a delightful balance of savory, sweet, and acidic.
- Texture Paradise: The shredded chicken provides a soft base, while the finely chopped pickles and red onion add a satisfying crunch. The creamy mayonnaise ties it all together, creating a delightful texture experience.
- Quick and Easy: This recipe comes together in under 15 minutes of active prep time. Perfect for busy weeknights or when you need a quick and satisfying meal.
- Versatile: These sandwiches are fantastic for lunch, picnics, potlucks, or even a light dinner. They are easy to transport and can be customized to your liking.
- Kid-Friendly (and Adult-Approved): Even picky eaters will love the flavor combination. The pickles are finely chopped, so they aren’t overwhelming, and the creamy texture is appealing to all ages.
Ingredients:
For the Chicken Salad:
- 2 cups cooked chicken, shredded (rotisserie chicken works wonderfully for convenience and flavor)
- 1/2 cup mayonnaise (use your favorite brand; I prefer a full-fat mayo for richness)
- 1/4 cup dill pickles, finely chopped (I recommend using good-quality dill pickles with a pronounced tang)
- 1/4 cup red onion, finely chopped (red onion adds a nice bite; you can substitute with yellow onion or shallots if preferred)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill; fresh dill is always better, but dried works in a pinch)
- 1 teaspoon Dijon mustard (Dijon mustard adds a subtle tang and depth of flavor)
- Salt and pepper to taste (start with 1/4 teaspoon of each and adjust to your liking)
For Serving:
- 4 to 6 sandwich buns (preferably soft, like brioche, Hawaiian rolls, croissants, or even toasted sourdough slices for something different)
- Additional pickle slices for serving (optional, but highly recommended for extra pickle lovers!)
- Lettuce leaves (optional, for a bit of freshness and crunch)
- Tomato slices (optional, another way to add freshness and moisture)
Preparation:
Step 1: Prepare the Chicken
Ensure your chicken is cooked and cooled slightly. Shred it using two forks or your hands. You can use rotisserie chicken, leftover grilled chicken, or even poached chicken breasts. If using rotisserie chicken, remove the skin and bones. Aim for uniformly shredded pieces for a better texture in the salad. The size of the shreds depends on your preference. You can make them bigger or finer.
Step 2: Chop the Vegetables
Finely chop the dill pickles and red onion. The finer the chop, the better the distribution of flavor throughout the chicken salad. I prefer a small dice for both the pickles and the red onion. The uniform size ensures they don’t overwhelm each bite. Be sure to drain any excess juice from the chopped pickles to prevent the salad from becoming too watery.
Step 3: Combine the Ingredients
In a large mixing bowl, combine the shredded chicken, mayonnaise, finely chopped dill pickles, red onion, chopped dill, and Dijon mustard. Use a spoon or spatula to mix everything together until it’s well combined and creamy. Be careful not to overmix, as this can make the chicken salad mushy.
Step 4: Season and Chill
Taste the chicken salad and season with salt and pepper to your liking. Remember that pickles are already salty, so start with a small amount of salt and add more as needed. If you like a bit of heat, you can add a pinch of red pepper flakes. Cover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together and the chicken salad to thicken slightly. For the best results, chill for at least an hour.
Step 5: Assemble the Sandwiches
When you are ready to eat, slice the sandwich buns in half horizontally. Generously scoop the chilled dill pickle chicken salad onto the bottom half of each bun. If desired, add a layer of lettuce leaves and tomato slices for added freshness and crunch. Top with additional pickle slices, if desired. Place the top half of the bun on top and serve immediately.
COOKING Rating:
Easy (Suitable for beginner cooks and those short on time)
Serving Suggestions:
- Serve these sandwiches with a side of potato chips, coleslaw, or a fresh green salad.
- For a lighter option, serve the chicken salad on lettuce wraps instead of buns.
- Pack these sandwiches for a picnic or a lunchbox.
- Pair with a refreshing beverage like iced tea, lemonade, or sparkling water.
- Cut the sandwiches into smaller portions and serve as appetizers at a party.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the final product. Use good-quality mayonnaise, fresh dill, and flavorful dill pickles.
- Don’t overmix the chicken salad: Overmixing can make the chicken salad mushy. Mix until just combined.
- Adjust the seasonings to your liking: Taste the chicken salad and adjust the salt, pepper, and Dijon mustard to your preference.
- Make ahead: The chicken salad can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator.
- Customize it: Feel free to add other ingredients to the chicken salad, such as chopped celery, grapes, or almonds.
Prep Time: 15 minutes
Cook Time: 0 minutes (just requires cooking the chicken ahead of time)
Total Time: 45 minutes (includes 30 minutes chilling time)
Nutritional Information: (Approximate, per sandwich, will vary based on ingredients used and portion size)
Calories: 450-550 Protein: 25-35g Sodium: 700-900mg
Conclusion
The Dill Pickle Chicken Salad Sandwich is more than just a sandwich; it’s an experience. It’s a burst of flavor and texture that will leave you wanting more. It’s the perfect recipe for busy weeknights, summer picnics, or any time you crave a quick, easy, and delicious meal. So, ditch the boring chicken salad and embrace the tangy, crunchy goodness of this recipe. You won’t be disappointed! Enjoy!
Questions and Answers About This Recipe:
Q1: Can I use a different type of pickle?
A: Absolutely! While dill pickles are the star of this recipe, you can certainly experiment with other types of pickles. Bread and butter pickles will add a sweetness, while spicy pickles will give it a kick. Just be sure to finely chop whatever pickle you choose, and adjust the seasoning accordingly. Cornichons, finely chopped, would offer a French-inspired twist.
Q2: I don’t have fresh dill. Can I use dried dill?
A: Yes, you can substitute dried dill for fresh dill. Use about 1 teaspoon of dried dill for every tablespoon of fresh dill. Keep in mind that dried dill has a more concentrated flavor, so start with a smaller amount and add more to taste. Also, fresh dill adds a brightness that dried dill lacks a bit, so consider adding a squeeze of lemon juice to compensate for the missing freshness.
Q3: Can I make this chicken salad ahead of time?
A: Definitely! In fact, making the chicken salad ahead of time is recommended, as it allows the flavors to meld together. You can make it up to 24 hours in advance and store it in an airtight container in the refrigerator. Be sure to give it a good stir before serving.
Q4: What if I don’t have sandwich buns?
A: No problem! You can serve the chicken salad in lettuce wraps, on croissants, on toasted bread slices, or even as a filling for deviled eggs. Get creative! It’s also delicious served on crackers as an appetizer or on a bed of greens for a lighter salad.
Q5: I’m trying to cut back on mayonnaise. What can I use instead?
A: You can substitute Greek yogurt for some or all of the mayonnaise. Start by replacing half of the mayonnaise with Greek yogurt and adjust to your liking. Greek yogurt will add a tang and a creamy texture while reducing the fat content. Another option is to use a combination of mayonnaise and mashed avocado for a healthier and flavorful alternative.
