Ingredients
Scale
- 3 cups canned chicken, drained and dry (or cooked, shredded chicken)
- 1 cup dill pickles, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 cup mayonnaise
- 6 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon kosher salt (optional, to taste)
Instructions
- Make sure the canned chicken is fully drained and completely dry.
- Add all ingredients to a large bowl and stir until well combined.
- Store in the refrigerator until ready to serve. Enjoy with butter lettuce or on sandwiches.
Notes
- Adjust salt depending on the saltiness of your pickles.
- Chill for at least 30 minutes for best flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American