Search
by Ingredient

Creamy Chicken Salad with Sweet Pickle

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Irish cook

Creamy chicken salad with sweet pickle, onion, and mayonnaise blended in a food processor for a smooth sandwich-style spread. The 5-minute lunch fix that makes the most of leftover chicken breast.

YIELD

2 servings

PREP

5 min

COOK

0 min

READY

10 min

This creamy chicken salad skips the chunky country club style and goes for a smoother, sandwich-spread texture. A few quick pulses in the food processor break the chicken breast and sweet pickle into a uniform, scoopable filling that piles cleanly onto bread or crackers.

Sweet pickle is the unexpected star. It brings tang, sweetness, and just enough crunch to keep the salad from feeling baby-food smooth. A small piece of raw onion processed alongside delivers a sharper bite that mayonnaise alone can’t.

The technique discipline here is the pulse count. Three fast pulses for the chicken, two for the rest. Over-processing turns the salad into paste and you lose the texture that makes a good chicken salad worth eating.

Serve between toasted bread, on butter crackers, tucked into a hollowed-out tomato, or scooped over crisp lettuce.

Kitchen Tips

  • Use cooled, fully cooked chicken straight from the fridge. Warm chicken turns the mayo greasy and the salad weeps.
  • Pat the pickle dry before adding it. Wet pickles thin the mayonnaise and the salad won’t hold its shape on a sandwich.
  • Adjust mayo to taste. Some cooks like a drier salad with more chicken texture; others prefer it spreadable.
  • Refrigerate at least 30 minutes before serving. The flavors meld and the salad firms into proper sandwich consistency.

Variations

  • Add 1 tablespoon of Dijon mustard and a teaspoon of curry powder for a coronation-style version.
  • Swap sweet pickle for chopped dill pickle and add 1 tablespoon of fresh dill for a tangier, herbier salad.
  • Stir in ¼ cup of toasted sliced almonds or chopped pecans at the end for crunch.

Ingredients

1 1
SMALL SMALL PICKLES, SWEET *
1 1
EACH ONION
1-inch piece
1 1
EACH EACH CHICKEN BREAST
cubed, cooked
79
CUP ML MAYONNAISE
½ 2.5
TEASPOON ML SUGAR
1 1
DASH DASH SALT *
1 1
DASH DASH BLACK PEPPER *

Directions

Place pickle and onion in blender or food processor.

Process until finely chopped.

Add chicken and process 3 fast pulses.

Add remaining ingredients and process 2 fast pulses.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 124 53% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 156mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 14g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

Email this recipe