Tasty Dill Pickle Chicken Salad
A tasty chicken salad. Made with Rotisserie chicken, no grapes, fresh dill, crisp pickles, avocado mayo and greek yogurt. It is even better than the classic recipe and pairs so well with sourdough bread, croissants or crackers. You need this meal in your life. It's better than Jimmy Johns sandwiches.
Equipment
- 1 vegetable chopper
- 1 Stand Mixer with paddle attatchment
- 1 Cookie Scoop
Ingredients
Dill Pickle Chicken Salad
- 1 pound rotisserie chicken shredded
- 1 tablespoon organic dried dill weed or fresh dill
- ½ a purple onion diced
- 6 large pickles diced or 8 medium pickles diced
- 1 tablespoon pickle juice
- 1-2 teaspoon organic stone ground mustard or organic dijon mustard
- 2 tablespoon primal kitchen mayonnaise
- salt and pepper to taste about 1 teaspoon of each
- 2 sourdough baguettes or bread of choice
Toppings
- butter lettuce
- tomato
Instructions
- To a large bowl add the shredded rotisserie chicken, dill, diced onion, diced pickles, pickle juice, mustard and mayonnaise. Combine with a fork or wooden spoon.
- Add salt and pepper to taste.
- Now cut the baguettes length wise and fill them with the chicken salad. Use a cookie scoop if you want even filling.
- Slice each baguette into 3 sandwiches. Making 6 sandwiches total.
- Wrap each sandwich in parchment paper and pack for a picnic or serve immediately.
- If wanting to save the chicken salad for another time do not add the mix to the bread. Store it in the refrigerator in an airtight container and use as needed for up to 5 days.
Notes
Can serve the chicken salad on bread of choice, with crackers, a croissant, bagel, wrap or with sliced cucumbers.