Dill Pickle Chicken Salad by Badbatchbaking

Ingredients

• 600g (1.3 lb) cooked chicken breast, shredded
• 150g (1 cup) dill pickles, finely chopped
• 120g (1/2 cup) mayonnaise
• 2 stalks celery, finely diced
• 1 tbsp dijon mustard
• 2 tbsp fresh dill, chopped
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Combine the shredded chicken, diced celery, and chopped dill pickles in a large mixing bowl until ready to serve.
2. Whisk together the mayonnaise, Dijon mustard, fresh dill, garlic powder, and black pepper in a separate small bowl until smooth.
3. Pour the dressing over the chicken mixture and fold gently with a spatula until evenly coated.
4. Refrigerate for at least 30 minutes before serving to allow the pickle flavor to infuse the chicken.