Shelly’s Savory Pickle Chicken Salad
Shelly’s Savory Pickle Chicken Salad
Shelly’s Savory Pickle Chicken Salad is a family favorite recipe that’s a super quick and easy option for lunch any day of the week. It’s also a great to-go lunch option for a picnic, a day on the boat, or whatever adventure you have planned that day!
What makes this recipe special?
Shelly’s Savory Pickle Chicken Salad is my mother-in-law’s famous chicken salad. So many people in our family LOVE this recipe, and it wouldn’t be a day on the boat without it. As is true for most beloved family dishes, no matter how many times I try to copy it exactly, it will never taste as good as hers!
I love that it comes together quickly, and has simple ingredients that a lot of people have on-hand. I’m not sure if it’s the pickle flavor, the creamy texture, the classic combination of flavors, or all of the above that make this chicken salad so addicting. Try it out, and I promise you it won’t last long in the fridge.
Another Clove & Crumb favorite is Joy’s Honey Pecan Chicken Salad if you’re in the mood for something sweeter!
Ingredients & Supplies
To make Shelly’s Chicken Salad you’ll need the following ingredients:
- Chicken breasts
- Chicken boullion
- Seasoning salt
- Celery
- Red onion
- Clausen dill pickles (+ pickle juice)
- Mayonnaise
- Salt and pepper
To make Shelly’s Chicken Salad you’ll need the following supplies:
- Large pot (for boiling chicken)
- Cutting board
- Large chopping knife
- Food processer (or stand mixer)
Shelly’s Savory Pickle Chicken Salad: Let’s get Cooking!
Begin by boiling roughly 6 cups of water. Once boiling, add seasoning salt and chicken boullion. Whisk until the boullion is dissolved. Add chicken breasts to boiling, seasoned water and boil for 10 minutes until cooked through (165° with a meat thermometer).
While the chicken cooks, finely dice the celery, red onion, and pickles.
(With 3 littles boys running around I usually get some cute visitors in my photos.)
Once the chicken is done cooking, add the chicken to a food processor or a stand-mixer if you do not have a food processor. Pulse until the chicken is well-shredded (if using a stand-mixer, mix on medium speed until well-shredded). Add the chopped celery, red onion, pickles, and the mayonnaise, pickle juice, salt and pepper. Pulse or mix until well combined.
Taste, and add more salt, pepper, mayo, or pickle juice until you can’t stop tasting it! Store in an air tight container in the fridge for up to 4 days. Serve on toasted bread, crackers, lettuce wraps, or straight from the bowl. Enjoy!
Shelly’s Savory Pickle Chicken Salad
Ingredients
- 1 lb chicken breasts
- 1 tsp chicken boullion
- 1 tsp seasoning salt
- 2 stalks celery, finely diced
- ⅓ cup red onion, finely diced
- ½ cup Clausen dill pickles, finely diced (+ 1-2 tbsp of the pickle juice from the jar)
- 1 cup mayonnaise
- Salt and pepper to taste
Instructions
- Begin by boiling roughly 6 cups of water. Once boiling, add seasoning salt and chicken boullion. Whisk until the boullion is dissolved. Add chicken breasts to boiling, seasoned water and boil for 10 minutes until cooked through (165° with a meat thermometer).
- While the chicken cooks, finely dice the celery, red onion, and pickles.
- Once the chicken is done cooking, add the chicken to a food processor or a stand-mixer if you do not have a food processor. Pulse until the chicken is well-shredded (if using a stand-mixer, mix on medium speed until well-shredded). Add the chopped celery, red onion, pickles, and the mayonnaise, pickle juice, salt and pepper. Pulse or mix until well combined. Taste, and add more salt, pepper, mayo, or pickle juice until you can't stop tasting it! Store in an air tight container in the fridge for up to 4 days. Serve on toasted bread, crackers, lettuce wraps, or straight from the bowl. Enjoy!