This chicken salad is ultra creamy, and the sauce has real pickle juice stirred right on in. Chunks of rotisserie chicken, diced crisp dill pickle pieces, and a mild garlicky tang from freshly sliced green onions, this is Dill Pickle Chicken Salad makes the definition of a hearty Summer sandwich supper.
Sandwiches seem to reign supreme in the warm weather months. Not that I’m complaining. I totally get it too.
They’re light enough that they don’t/won’t weigh you down, but still filling. There’s also 1,000,000 + different possible flavor combinations. The sky’s the limit. Or should that be the refrigerator? Hmmm…
They’re yummy, they’re easy, they’re legit finger food, they make hardly any mess, and require even less work.
Sandwiches for lunch, sandwiches for dinner y’all. It happens around here guys, and not one bit of me is ashamed to admit it.
I mean as long as I don’t slap a PB & J or a grilled cheese with only a single slice in the middle on a plate and call it dinner, my guys are happy to have a sandwich as the main part of their evening meal.
I’m not one to keep things boring though, or even to make anything I consider ‘boring’. A fact my guys know all to well, which is probably where a lot of their sandwich-for-supper faith comes in if I actually think about it.
My all-time favorite meal-ish sandwich to make though is always some variation on chicken salad. It’s hearty, it’s usually creamy, and it’s always delicious.
Over the years we’ve tried all kinds of different variations with a multitude of mix-ins. We’ve done cranberry walnut, pesto & sun dried tomato, curry with grapes & pecans, even a Tex Mex version. All of which are searchable here on the site.
Each one has been good enough to earn itself a card in the family recipe box.
So let this be your warning, if you do not like pickles- just skip on over to a different recipe, keep scrolling, something- because this recipe wasn’t meant for you. It isn’t for you.
That being said, with this we’re totally callin’ all you pickle-lovers because for you this Dill Pickle Chicken Salad was made.
Now before you get started, here’s a couple things to keep in mind before we actually get into the recipe details!
This chicken salad is creamy. Not just your typical loaded up with mayonnaise creamy either. It’s actually all of the ingredients tossed in a creamy sauce made of a blend of mayo, cream cheese, pickle juice (of course there’s pickle juice in the dressing!), and seasonings. I’m just giving you a heads up so you don’t look at it when you whip it up and wonder if you’ve made a mistake somewhere along the line. Creamy is good!
Also, the type of pickles you prefer can make of break this chicken salad. Don’t use dill pickle relish- A. it has too much liquid, and B. you want chunks of pickles for texture and crunch. I heart a good crunch from my pickles, so I tend to only buy Claussen brand as I find them the crunchiest of the bunch. Non-refrigerated ones will work too, it’s just about personal preference at this point.
If you’re a Greek yogurt fan and looking to make this recipe a tad bit healthier, you can totally sub it for some of the mayo or even all of it. What you shouldn’t ever do, under any circumstances, is swap the mayo in this recipe for Miracle Whip. My friend Jessica from Together As Family told me not to, and for curiosities sake (and at the insistence of the Hubs) I tried it- totally ruined that whole batch. And he likes the stuff! Use the mayo, and use a quality brand.
This chicken salad is ultra creamy, and the sauce has real pickle juice stirred right on in. Chunks of rotisserie chicken, diced crisp dill pickle pieces, and a mild garlicky tang from freshly sliced green onions, this is Dill Pickle Chicken Salad makes the definition of a hearty Summer sandwich supper..
Chopped rotisserie chicken, chunks of crisp dill pickles, & freshly sliced green onions are all tossed in a creamy dressing for an amazing sandwich or cracker spread that should be on any pickle-lovers bucket list.
Keyword:chicken, chicken salad, dill pickle
For The Chicken Salad
4cupschopped rotisserie chicken meat
1- 1 1/2cupschopped crisp dill pickles
1small bunchgreen onions, thinly sliced
For The Creamy Dressing
6-8ozcream cheese, softened
1tbspdill pickle juice
salt & pepper, to taste
To Make The Chicken Salad
In a large mixing bowl, add the chicken, pickles, and onions. Lightly toss to evenly combine.
To Make The Creamy Dressing
Add all of the ingredients to a medium sized mixing bowl, use a hand mixer to blend them all together until smooth.
Pour the dressing over the chicken salad, tossing to evenly coat. Season with salt & pepper, to taste.
Cover the bowl tightly with plastic wrap and refrigerate until the chicken salad's nice and cold, about 4 hours.
Spoon the mixture onto buns of your choice and serve as sandwiches, or serve in a bowl with crisp crackers for dipping. Trying to avoid carbs? It also tastes delicious wrapped in a lettuce leaf.
6 Ingredient No Bake Chocolate Chip Cookies. Oh my gosh. These cookies!! I love them. They are 100% vegan, made with six very simple ingredients, free of added sugar, loaded with chocolate, beyond delicious, and require no cooking. In just 20 mins you’ll have a sweet treat perfect for any day of the week.
Today is a chocolate chip cookie kind of Tuesday, because even in the middle of the summer, a good chocolate chip cookie is often necessary. It can be hard to look past all the summer fruits when it comes to dessert, but sometimes chocolate is what you really need.
As I write this, it’s storming outside and it couldn’t be a cozier situation. In fact, this dark, stormy, and cool weather has me just a little bit excited for fall (don’t hate me, but I’m actually very excited…). I’m also so glad it’s raining, which might sound odd, but we haven’t had any. We have so many wildfires burning here in Colorado and any rain we can get is essential. Our skies have been so hazy the last few days, due to all the smoke in the air, so we really do need rain, and lots of it.
I can’t believe I am wishing for rain…
That said, I do love writing this post wrapped in a blanket and cozied up inside, so these cookies feel very fitting for today.
And also? I really just think Tuesdays need something sweet. I’ve said this before, but I think Tuesday can be one of the harder days of the week. The high from the previous weekend has worn off and we need something to look forward to until Wednesday comes and we can again set the weekend in our sights.
So why not make it special with some cookies?!
Yes, yes, let’s do that.
Now, these cookies are not your average chocolate chip cookie.
As mentioned, these are no bake, vegan, and pretty dang healthy for a chocolate chip cookie. With us now being smack in the middle of summertime, the temperatures are hot, the sun is shining, our kitchens are hot, and many of you have expressed that you do not want to turn the oven on. Like at all.
I get it. My kitchen has been an average of seventy-six degrees, with it sometimes going up to the eighties. It’s been just a little bit warm. I personally don’t mind (and actually kind of like it), but I’m a freak and love warmth more than a normal person.
Anyway, point is, I understand, you don’t want to use the oven and I’ve listened.
Enter these cookies.
Here are the details. There aren’t many, so you ready?
These chocolate chip cookies have just six ingredients, salted cashews, dates, coconut oil, vanilla extract, oats, and chocolate chips.
Add the first five ingredients to a food processor and blend until the dough forms a ball and easily holds together when squeezed. Stir in the chocolate, roll into cookies, and chill.
At this point, you can eat as is or take things a step further and drizzle the cookies with melted chocolate and then a sprinkle of flaky salt (my favorite). Obviously, I took things a step further, because an extra drizzle of chocolate and a sprinkle of flaky salt is always a good idea.
So, how do these taste?
Honestly, they taste just like chocolate chip cookies, but more doughy, soft, and chewy, with a nice nutty, salty flavor. Ok, so maybe a little different, but oh so delicious. I know it’s kind of hard to believe, but I promise, these cookies are good, and you’ll never know that they don’t have any added sugars in them.
I’m loving making these on a Sunday to have on hand throughout the week when my sweet tooth kicks into gear. They are the perfect healthy snack that feels sweet and indulgent, but are actually a great protein filled, nutrient dense snack.
Love when healthy food tastes just like dessert!
If you make these no bake chocolate chip cookies, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course,
KEYWORD: easy cookies, no bake dessert, vegan cookies
100% vegan, made with six very simple ingredients, free of added sugar, loaded with chocolate, beyond delicious, and requires no cooking. In just 20 mins you'll have a sweet treat perfect for any day of the week.
2. In the bowl of a food processor, combine the cashews, dates, coconut oil, vanilla, and oats. Pulse until well combined and no large chunks of dates remain. If the dough seem dry, add an extra tablespoon of coconut oil and a splash of water to bring the dough together. Stir in the chocolate chips.
3. Roll the dough into 18-20 tablespoon size balls and place on the prepared baking sheet. Using the palm of your hand, gently press down on each dough ball to flatten into circles. Transfer to the freezer and freeze 10-15 minutes or until firm.
4. If desired, melt 4 ounces of chocolate and drizzle over the cookies. Sprinkle with flaky salt. Eat...or let the chocolate harden and store in an airtight container in the fridge.