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!
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!