For The Chicken Salad
4 cups chopped rotisserie chicken meat
1- 1 1/2 cups chopped crisp dill pickles
1 small bunch green onions, thinly sliced
For The Creamy Dressing
6-8 oz cream cheese, softened
1/2 cup mayonnaise
1 tbsp dill pickle juice
3/4 tsp dried dill
1/2 tsp garlic powder
salt & pepper, to taste
To Make The Chicken Salad
In a large mixing bowl, add the chicken, pickles, and onions. Lightly toss to evenly combine.
To Make The Creamy Dressing
Add all of the ingredients to a medium sized mixing bowl, use a hand mixer to blend them all together until smooth.
Pour the dressing over the chicken salad, tossing to evenly coat. Season with salt & pepper, to taste.
Cover the bowl tightly with plastic wrap and refrigerate until the chicken salad’s nice and cold, about 4 hours.
Spoon the mixture onto buns of your choice and serve as sandwiches, or serve in a bowl with crisp crackers for dipping. Trying to avoid carbs? It also tastes delicious wrapped in a lettuce leaf.