Dill Pickle Chicken Salad

1. Mix mayonnaise, pickles, pickle brine, dill and Dijon mustard in medium bowl.  

2. Add chicken, tossing to mix well. Cover and refrigerate 1 hour or until ready to serve. 

3. Serve on toasted bread or slider rolls for sandwiches, use to fill tortillas along with shredded cheese and bacon for an easy wrap, or serve with or with crackers and pita chips.  

Test Kitchen Tip: Also great served over top of salad, or on a crudité platter with veggies and dips.