Dill Pickle Chicken Salad

1. Prepare the chicken: Bring a large pot of water to boil. Add the chicken breast, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder to the water. Set a timer for 20 minutes. When the timer goes off, immediately remove the chicken and shred it.
2. Make the sauce: In a small bowl, mix together the avocado mayo, Dijon mustard, pickle brine, salt, and pepper. Adjust the amount of mayo to taste for your preferred consistency. Stir until smooth and creamy.
3. Assemble the salad: Chop all the remaining ingredients (dill pickles, fresh dill, pickled jalapeños, green onion stalks, and celery stalks). Add the shredded chicken to a large bowl, then add the chopped ingredients. Pour the prepared sauce over the chicken and vegetables and mix well until evenly coated.
4. Chill: Let the chicken salad sit in the fridge for at least 30 minutes so all the flavors come together. This step is important for the chicken to soak up all the pickle and dill flavor, enhancing the taste.