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Recipe Detail Page
Triple Dill Chicken Salad Sandwiches
Summer 2025
Chicken salad sandwiches are a picnic classic, and for good reason: they’re fast, easy and travel well. The only thing missing is texture, which we’ve solved by adding a generous handful of dill pickle potato chips. You can use any brand, but we like Kettle Brand’s Krinkle Cut for the extra crunch factor.
Serves 4
1/4 cup (60 mL) dill pickle brine
1/4 cup (60 mL) finely chopped red onion
2 rotisserie chicken breasts, skin removed, cubed, about
3 cups (750 mL)
1/4 cup (60 mL) sour cream
1/4 cup (60 mL) mayonnaise
1/4 cup (60 mL) finely chopped celery
1/4 cup (60 mL) finely chopped dill pickles
1/4 cup (60 mL) finely chopped fresh dill
1 tbsp (15 mL) grainy mustard
Salt and freshly ground black pepper to taste
Dill pickle slices
8 slices caraway or light rye bread
Dill pickle chips to garnish
1. In a medium-size mixing bowl, combine pickle brine and onion. Set aside while you prep the remaining ingredients, about 10 minutes.
2. Add chicken to bowl, stirring until brine is absorbed. Stir in sour cream, mayonnaise, celery, pickles, dill and mustard. Season to taste with salt and pepper. Divide mixture between 4 slices of bread, about 3/4 cup (175 mL) per sandwich. Top with pickle slices then with remaining bread slices. Wrap tightly in plastic or parchment. Refrigerate at least 2 hours or up to 2 days.
3. When ready to serve, remove top slices. Add a handful of chips then close sandwich again. Cut in half, if desired, and serve immediately.
Serves 4
