Ensalada de Pollo con Pepinillo en Vinagre

Ingredientes

• 4 cups shredded or chopped cooked chicken ((I use a rotisserie chicken))
• 1 cup diced dill pickles
• 1/3 cup sliced green onions
• 1 bar (8 oz) cream cheese (very softened)
• 1/2 cup mayonnaise
• 1 tablespoon dill pickle juice (from the pickle jar, or more to taste)
• 3/4 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt ((I use kosher salt or sea salt))
• 1/4 teaspoon black pepper

Preparación

1. 1

   In a large mixing bowl, combine the cooked chicken, diced dill pickles, and green onions. Set aside.

2. 2

   In a smaller separate bowl, using an electric hand mixer or rubber spatula, add the cream cheese, mayonnaise, dill pickle juice, dried dill, garlic powder, salt and pepper and stir (or beat) until combined well. *To ensure the cream cheese is really smooth with no lumps, add it to the bowl first and beat until it's smooth. Then add the remaining ingredients into it and mix again.

3. 3

   Pour the creamy dressing over top the chicken salad ingredients inside the larger bowl and stir until evenly combined.

4. 4

   Cover the bowl with a lid, or plastic wrap, and refrigerate for 1-2 hours so the chicken salad can chill before serving.