Print

Chicken Salad Chick Dill Icious Diva Copycat

Chicken Salad Chick Dill Icious Diva (Copycat)
Print Recipe

This creamy, tangy chicken salad captures the signature flavor of the chain’s Dill Icious Diva with shredded chicken, dill pickles, and a blend of sour cream and mayonnaise. The bright dill and pickle juice add a refreshing kick, making it perfect for sandwiches, crackers, or a light salad.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded (about 10 ounces)
  • 1/2 cup full-fat mayonnaise (e.g., Hellmann’s or Duke’s)
  • 1/4 cup full-fat sour cream
  • 2 tablespoons dill pickles, finely diced
  • 1 tablespoon dill pickle juice (from the pickle jar)
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup celery, finely diced (about 1 small stalk)
  • 2 tablespoons red onion, finely diced
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon black pepper, freshly ground

Instructions

  1. Place the cooked chicken breasts on a cutting board. Using two forks or your fingers, shred the chicken into bite-sized pieces, removing any large chunks or tendons. Aim for uniform shreds so every bite has consistent texture.
  2. In a large mixing bowl, combine the mayonnaise, sour cream, and dill pickle juice. Whisk until smooth and fully emulsified. The pickle juice adds tang and replaces some of the acid you’d get from lemon juice, while the sour cream lightens the richness of the mayo.
  3. Add the dried dill weed, garlic powder, and onion powder to the dressing. Stir well to hydrate the dried herbs and distribute the spices evenly. Let the mixture sit for 1 minute to allow the dill to bloom and release its aroma.
  4. Fold the shredded chicken into the dressing using a rubber spatula. Gently toss until each piece is coated. Avoid overmixing, which can break down the chicken into a paste.
  5. Add the finely diced dill pickles, celery, and red onion to the bowl. Stir until just incorporated. The celery provides a fresh crunch, while the red onion gives a mild bite that contrasts with the creamy base.
  6. Season with kosher salt and black pepper. Taste a small spoonful and adjust the salt gradually—remember that the pickles and pickle juice already contribute sodium. You want the flavors to be well-rounded, not overly salty.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld and the salad to firm up slightly, improving the texture and taste.
  8. Just before serving, give the salad a gentle stir to redistribute any liquids that may have settled. Serve on croissants, with crackers, or over a bed of mixed greens. Garnish with a sprinkle of extra dill weed if desired.

Notes

Store leftover chicken salad in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the mayonnaise and sour cream will separate upon thawing, resulting in a grainy texture. To serve cold, scoop directly from the fridge; if you prefer a slightly softer consistency, let it sit at room temperature for 10 minutes before serving.

Nutrition

Keywords: chicken salad chick, dill icious diva, copycat chicken salad, dill chicken salad, creamy chicken salad, southern chicken salad, no cook chicken salad, lunch recipe, easy chicken salad, dill pickle chicken salad, chicken salad sandwich, party dip

Find it online: https://copycatkitchenco.com/chicken-salad-chick-dill-icious-diva/