In a large mixing bowl, combine the shredded chicken, chopped dill pickles, and finely chopped celery.

Add the mayonnaise, sliced green onions, and dill pickle juice to the bowl. Stir well to combine all the ingredients.

Season the chicken salad with salt and pepper to taste. Mix again until everything is evenly distributed.

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Serve chilled, on a bed of greens, wrapped in lettuce leaves, or as a sandwich filling.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 40 minutes (including chilling time)