Instructions:
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, lemon juice, and apple cider vinegar until smooth.
- Mix the salad: Add the cooked chicken, chopped dill pickles, red onion, celery, red bell pepper, and fresh dill (or parsley) to the bowl. Gently fold the ingredients together until well combined.
- Season: Add salt and pepper to taste, adjusting the flavors as needed.
- Chill: Cover the chicken salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the chicken salad over lettuce leaves for a lighter option or make sandwiches using your choice of bread, croissants, or wraps.
This deli-style chicken salad is creamy with a slight tang from the pickles and vinegar, and it’s full of crunch from the veggies. Perfect for those who enjoy a bit of a twist on a classic!
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