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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