Ensalada de pollo con pepinillos al eneldo

Ingredientes

• 3 cups cooked, shredded chicken (rotisserie chicken recommended)
• 1 cup finely chopped dill pickles
• 1/2 cup mayonnaise (full-fat)
• 1/4 cup sour cream
• 2 tablespoons dill pickle juice
• 1/2 cup finely diced celery
• 1/4 cup finely chopped red onion
• 2 tablespoons fresh dill, chopped
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Preparación

1. 1

   Finely dice the dill pickles, celery, and red onion. Shred the cooked chicken into bite-sized pieces, discarding any skin or bones.

2. 2

   In a large mixing bowl, whisk together the mayonnaise, sour cream, dill pickle juice, and Dijon mustard until smooth and well combined.

3. 3

   Add the shredded chicken, chopped pickles, celery, red onion, and fresh dill to the bowl with the dressing. Gently fold everything together until the chicken is evenly coated.

4. 4

   Taste and season with salt and pepper, remembering that the pickles already add saltiness. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

5. 5

   Give the salad a final stir before serving. Serve on bread, in lettuce cups, with crackers, or over greens.