1 Tablespoon pickle juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
3/4 teaspoon dried dill
1/2 teaspoon granulated garlic or garlic powder
3 cups cooked chicken, chopped into 1/2-inch pieces, about 1/2 of a large rotisserie chicken
3 large dill pickles, diced into tiny 1/8" pieces, about 1-1/2 cups
2 green onions, thinly sliced, about 1/4 cup
5-6 croissants or bread of your choice
green leaf lettuce, baby spinach, arugula (optional)
In a medium bowl, combine mayonnaise, pickle juice, pepper, salt, dill and garlic. Add the chicken, pickles and onions. Stir well until all is combined. ( you can place in the fridge at this point or serve immediately.) Split croissants in half. Layer greens on one half of the croissant and scoop the chicken salad over the greens. Top with the second half of the croissant and serve. The chicken salad will keep in the refrigerator for several days.