Crunchy and Creamy Chicken Salad With Dill

by jerseygirl on October 8, 2013 · 10 comments

close up chicken salad

Whenever our family heads to New York City, we like to try a new deli. While my husband judges the deli by their pastrami and corned beef, I look straight to the chicken and tuna salad. While the rest of my family are not crazy about these salads, I love them. And since I don’t want to eat the whole bowl myself, I rarely make it. But when I invited a few friends over for lunch today, I jumped at the chance to make chicken salad. My family might not eat this but my friends gladly will.

Chicken salad has always been a comfort food to me. There is something about the creamy and crunchy texture that makes me love it so much. Today I served it on mini egg knot rolls.  Food always tastes better when served in small bites. Another way I love to serve this salad is on crackers.

I have a few secret ingredients which I added to this chicken salad. They are my refrigerator pickles and honey. That might sound weird to you but the pickles give it some added crunch while the honey adds a touch of sweetness.

Try it! You’ll like it.

chicken salad

5.0 from 1 reviews
Crunchy and Creamy Chicken Salad With Dill
Recipe type: Chicken salad
Cuisine: Salad
Prep time: 
Total time: 
Serves: 4
This chicken salad is perfect on crackers, a sandwich or a bed of lettuce.
  • 3 cups cooked chicken, shredded or chopped
  • 1 stalk celery, finely diced
  • ⅓ cup diced sweet red peppers
  • 1 teaspoon dried dill
  • 1 dill pickle, finely chopped
  • ½ cup mayonnaise ( I used light)
  • 1 tablespoon seasoned rice vinegar
  • 1 TBS honey
  • salt and pepper to taste
  1. Put all ingredients in a medium sized bowl. Mix well and refrigerate at least an hour before serving.



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{ 9 comments… read them below or add one }

vanillasugarblog October 8, 2013 at 8:05 pm

I know we’re supposed to comment on the salad, but my no-carb body is staring at the rolls! LOL
They look so good!


Mary Withrow October 8, 2013 at 8:21 pm

I was in the mood for chicken salad last week and didnt have any mayo, so I used my sons Chipotle mayo and it gave it a pleasant new taste! I make mine just like you but always add tons of Celery and sometimes water chestnuts!


Cathy October 8, 2013 at 9:06 pm

They have an awesome pastrami sandwich (awesome food really) 🙂


John October 8, 2013 at 10:24 pm

This was very tasty.


Jamie@Milk 'n' Cookies October 9, 2013 at 12:52 pm

I’m a big fan of chicken salad, as well! Especially when it has crunchy bits, like yours does. I like that your recipe has several tart elements in it. I’ll definitely be trying this next time I have a craving for chicken salad!


Joanne October 10, 2013 at 6:46 am

I dont’ think i’ve ever seen dill added to a chicken salad before! Very unique.


Danielle @ The Growing Foodie October 10, 2013 at 3:19 pm

These look great – John loves chicken salad!


Kristin @ Dizzy Busy and Hungry! October 11, 2013 at 10:50 am

These look so good! I absolutely LOVE pickles in my chicken salad! Love the saltiness and crunch that they add. Pinning this!


Mary@One Perfect Bite October 14, 2013 at 5:14 pm

Lisa, this sounds terrific. Although,we’re rapidly cooling down, this would be perfect witha bowl of fresh tomato soup. I hope all is well. Have a great week. Blessings…Mary


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