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Chicken Salad with Pickled Vegetables

This is one of the best chicken salad recipes you will ever try.

Chicken Salad with Pickled Vegetables | #recipeIt’s spicy, tangy, and just a bit creamy. I don’t like chicken salads that are drowning in mayo, so this one only has one tablespoon per serving, enough to temper the heat a bit, and add just enough creaminess.

Oh, also, this is beyond easy to make. You just mix some precooked chicken with a handful of other ingredients. I like using rotisserie chicken, because Mikey and I can have half of it for dinner the night before, and then make this chicken salad with the other half.

Chicken Salad with Pickled Vegetables | #recipe Chicken Salad with Pickled Vegetables | #recipeI use a variety of picked veggies in this, because I think the more, the better! My mix includes Italian giardiniera, hot giardiniera, and my friend Helen’s homemade (amazing) Dilly Beans, but I urge you to throw in whatever you have on hand.

The chicken salad is awesome on a sandwich, obviously. But I like eating it over some lettuce leaves, served with kettle-style chips—the way my mom serves chicken salad.

Chicken Salad with Pickled Vegetables | #recipe

The original recipe called for “dried salad herbs,” but on top of not having any, I didn’t know what the heck they even were. I found a recipe online and adapted it a bit to make my own, so I’m sharing that recipe with you, as well, just in case you are also totally baffled.

Chicken Salad with Pickled Vegetables

Yield: about 4 servings

Chicken Salad with Pickled Vegetables


    for the salad herbs:
  • 1 and 1/2 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried chives
  • 1 tsp dried marjoram
  • 1 tsp paprika
  • 1 tsp dried onion
  • 1 tsp garlic granules
  • 1 tsp kosher salt
  • 1/4-1/2 tsp freshly cracked pepper
  • for the chicken salad:
  • 2 and 1/2 cups cooked chicken, pulled or diced
  • 1 cup pickled vegetables (spicy giardiniera, dilly beans, regular giardiniera, etc.), chopped + 1 tbsp juices
  • 1/4 cup mayo
  • 1/4 cup chopped fresh basil
  • 2 tsp dried salad herbs
  • toast, lettuce, chips, to serve


    for the dried salad herbs:
  1. Combine all of the spices in a spice grinder, or high-powered blender and grind until fine.
  2. for the chicken salad:
  3. In a medium bowl, combine the chicken, pickled veggies, mayo, basil, and salad herbs. Stir until mixed.


chicken salad adapted from here dried salad herbs adapted from here

Chicken Salad with Pickled Vegetables | #recipe


5 Responses to “Chicken Salad with Pickled Vegetables”

  1. paprika — February 24, 2014 at 6:02 am

    Hi! I know this is kind of off topic but I was wondering if you knew where I could locate a captcha plugin for my comment form?

    I’m using the same blog platform as yours and I’m having trouble finding

    one? Thanks a lot!

    • Rachael replied: — February 24th, 2014 @ 11:23 am

      Hopefully this isn't spam, haha, but I use IntenseDebate to run my comments.

  2. Helen — February 24, 2014 at 10:57 am


    • Rachael replied: — February 24th, 2014 @ 11:21 am


      …no but for real

  3. Pingback: Blackened Chicken Salad Wraps | Spache the Spatula

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