Chicken Salad with Pickles
Our recipe is an umami-forward take on the classic. I love to use my favorite full-sour lactofermented pickles (available to buy online, if ya wanna), but you can use your favorite style, from dill to bread and butter. Chicken salad is great on its own, scooped onto a salad, tucked into Romaine leaves, or on a sandwich.
Servings: 6
Calories: 307kcal
Ingredients
- 1 pound (454 grams) cooked chicken breast
- 6 tablespoons (90 grams) mayo
- 1 tablespoon pickle brine
- 1 tablespoon fresh lemon juice
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 celery ribs diced small
- 3 ounces full-sour or dill pickle minced
- 3 scallions sliced
Instructions
- Dice the cooked chicken into bite-sized pieces, or shred it with two forks. Let cool completely before continuing.
- In a large mixing bowl, whisk together the mayo, pickle brine, lemon juice, salt, and pepper.
- Stir in the celery, pickle, and scallion.
- Gently fold in the chicken. Salad is ready to serve.
Notes
- I love to use sous vide chicken for this recipe since it's incredibly easy, tender, and consistent. But if you're not into sous vide, you can use any cooked chicken breast that you like, from poached to baked to rotisserie to Instant Pot shredded.
- Use your favorite mayo. I love to use Japanese-style Kewpie — or here's how to make mayo yourself.
- Here I used my favorite herb salt.
- Chicken salad is great alone, with greens, or in a sandwich.
- You can make this recipe in advance. Leftovers will keep in an airtight container in the fridge for up to a week.
Nutrition
Serving: 1 | Calories: 307kcal | Carbohydrates: 18.6g | Protein: 33.5g | Fat: 11.3g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 489mg | Fiber: 5.4g | Sugar: 1g