Ingredients
Scale
- 3 cups canned chicken (drained and dry – use white meat for best texture)
- 1 cup dill pickles (chopped – adds tang and crunch)
- ½ cup red onion (finely chopped – for a sharp, mild bite)
- ½ cup celery (finely chopped – fresh and crisp)
- 1 cup mayonnaise – for creaminess (full-fat or light)
- 6 tablespoons Dijon mustard – brings a zesty punch
- 2 tablespoons apple cider vinegar – balances the mayo with acidity
- 2 tablespoons fresh dill (chopped – optional but adds herbal depth)
- ½ teaspoon kosher salt (optional – adjust based on how salty your pickles are)
Instructions
- Drain and dry the canned chicken thoroughly. Use paper towels or a fine strainer to remove all moisture for the best texture.
- Prepare your vegetables and herbs: finely chop pickles, onions, celery, and dill.
- Mix all ingredients in a large bowl: canned chicken, pickles, red onion, celery, mayonnaise, Dijon mustard, apple cider vinegar, and dill. Add kosher salt if needed.
- Stir gently to combine until creamy and evenly mixed.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled — in lettuce wraps, sandwiches, on crackers, or as a baked potato topping.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 24g |
| Saturated Fat | 4g |
| Protein | 22g |
| Carbohydrates | 3g |
| Sugar | 1g |
| Fiber | 1g |
| Cholesterol | 70mg |
| Sodium | 520mg |
- Prep Time: 10 minutes
- Category: Appetizer, dinner, Lunch
- Cuisine: American