Combine the chicken, diced dill pickles, and green onion in a mixing bowl.
In a separate bowl combine the cream cheese, mayonnaise, dill pickle juice, dill, garlic powder, salt, and pepper. Pour over the chicken salad and stir together until well combined.
Let the chicken salad refrigerate for at least 2 hours before serving. This chicken salad is much better when it's cold but can also be served immediatley after making it if wanted. Serve with croissants, rolls, or lettuce leaves.
Store leftovers in a covered container for about 3 days.
Serving Size : If you serve this chicken salad with smaller rolls, then you will be able to get closer to 15-20 sandwiches. Croissants are larger which results in fewer servings. The recipe makes about 6 cups of chicken salad so I figure about 1/2 cup of chicken salad per person which equals the 12 servings. You can get more servings if you use less chicken salad inside smaller rolls or something. How to reduce the fat & calories : Feel free to use light cream cheese, light mayo, and/or sub plain greek yogurt to yogurt for the mayo. The yogurt will change the taste slightly. Salt & Pepper : I always use a seasoned Rotisserie chicken (just one from Costco) so I feel the salt and pepper amount is fine. But depending on what chicken you use, and how flavorful it is, you may want to add additional salt, pepper, and possibly some other spices.Tip for the cream cheese :The cream cheese needs to be soft so it mixes in smooth. I put the cream cheese on a microwave safe plate and let it microwave for about 25 seconds. You don't want the cream cheese super hot and slightly melted. Just softened. How to serve :Serve inside croissant rolls, rolls, wraps with flour tortillas, or inside a piece of lettuce for a lettuce wrap. This recipe was originally published in 2018. It has been updated in January 2021 with better pictures & more helpful tips and direction. Recipe is the same.