If you haven’t cooked the chicken yet, you can boil, bake, or grill it until fully cooked. Let it cool, then shred or dice it.
In a large mixing bowl, add the cooked chicken, diced dill pickles, and any optional ingredients like celery and red onion.
In a separate bowl, whisk together the mayonnaise, Dijon mustard, chopped fresh dill, garlic powder, onion powder, salt, and pepper until well combined.
Pour the dressing over the chicken mixture and toss until everything is evenly coated.
Taste the salad and adjust seasoning if necessary. You can add more dill, salt, or pepper according to your preference.
For the best flavor, cover the salad and refrigerate it for at least 15 minutes before serving, allowing the flavors to meld together.