This dill pickle chicken salad is incredible! Creamy and flavorful with just the right amount of crunch. It’s perfect served as sandwiches or as a dip.
Take classic chicken salad up a notch with this dill pickle version. It’s zesty, crunchy, and deeply satisfying. Make a batch for lunches, stuff it in pita bread for dinner, or serve it as a dip with crackers—the bright pickle tang and creamy dressing lift simple cooked chicken into something special.
Why You’ll Love This Recipe
This dill pickle chicken salad is one of those recipes I keep coming back to. It combines tender cooked chicken, crunchy dill pickles, crisp celery, and a creamy, tangy dressing that’s balanced and not overpowering. It’s quick to make, works great for meal prep, and adapts easily to whatever you have on hand—rotisserie chicken for speed, or leftover roasted chicken for a home-cooked touch. It’s also a no-oven option on warm nights and makes a filling, protein-packed lunch.
Five reasons to try this dill pickle chicken salad:
- Fast to prepare. Ready in about 20 minutes when you use pre-cooked chicken.
- Distinctive flavor. Dill pickles add bright tang and satisfying crunch without overwhelming the dish.
- Meal-prep friendly. Make a batch and enjoy lunches all week; it keeps well in the fridge for a day or two (see notes).
- Versatile. Serve on bread, in pita, in lettuce cups, or with crackers.
- No-cook dinner option. Perfect for hot evenings when you don’t want to use the oven.
Ingredients Notes
For the salad:
- Cooked chicken: Chop or shred cooked chicken. Rotisserie chicken speeds this recipe, and canned chicken can work in a pinch.
- Dill pickles: Choose crunchy dill pickles—smaller pickles often hold more crunch than large, soft ones.
- Celery: Finely diced celery adds fresh crunch and texture.
- Onions: Use red onion, green onions, or chives. Finely chop so you don’t get large onion bites.
For the dressing:
- Sour cream or Greek yogurt: Either makes a creamy base. Use full-fat sour cream or 1–2% Greek yogurt for a richer result.
- Mayonnaise: Adds smoothness and helps emulsify the dressing.
- Pickle juice: A tablespoon of pickle brine brightens the dressing. Red wine vinegar is a usable substitute.
- Dill: Fresh dill is ideal if you have it; dried dill also works.
- Dijon mustard: Balances the flavors; yellow or stone-ground mustard can be substituted in smaller amounts to taste.
Additional Notes
- Make-Ahead: This salad is great made ahead. If it sits longer than 12–18 hours, it may become slightly watery; a good stir and a little extra mayo or sour cream will restore the texture. Flavors often deepen after a short chill.
- How to serve: Eat it straight from the bowl, spread it on croissants, stuff it into pita pockets, roll it into wraps, pile it into lettuce cups, or use it as a dip with crackers or baguette slices.
I often make a big batch and eat it for lunches throughout the week—simple, satisfying, and easy to grab when hunger strikes. It’s high in protein and full of bright, savory flavor, so it stands up well on its own or alongside fresh sides.
If you love classic chicken salad but want something with more tang and crunch, this dill pickle version is a winner. I hope you enjoy it as much as I do.
Dill Pickle Chicken Salad
Ingredients
Dressing:
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon pickle juice from the jar (or red wine vinegar)
- 1 tablespoon chopped fresh dill or ½ teaspoon dried dill
- 2 teaspoons Dijon mustard
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Pinch salt and pepper
Salad Ingredients:
- 4 cups cooked, chopped chicken
- 1 cup chopped dill pickles
- ½ cup finely diced celery
- 2 to 3 tablespoons finely chopped red onion, green onion, or chives
Instructions
- Make the dressing: In a bowl, whisk together sour cream (or yogurt), mayonnaise, pickle juice, chopped dill, Dijon, garlic powder, onion powder, and a pinch of salt and pepper until smooth and combined.
- Prepare the salad: In a separate bowl, combine the chopped chicken, chopped dill pickles, diced celery, and chopped onion or chives.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated. Taste and adjust salt, pepper, or mustard as needed.
- Serve immediately, or refrigerate for at least an hour to let flavors meld. The salad can be chilled up to about 12–18 hours; if it becomes a bit watery, stir in a spoonful of mayo or sour cream to refresh the texture.
- Serve on lettuce leaves, in bread or pita (with or without extra lettuce), or as a dip with crackers or baguette slices.
Notes
Make Ahead: If refrigerating longer than 12 to 18 hours, the chicken salad may loosen. A good stir and a little extra mayo or sour cream will bring it back together. Flavors often improve after a short chill.
Author: Mel Gunnell
Course: Main Course, Salad | Cuisine: American | Method: No-Bake
Yield: 6 (1-cup servings) | Prep Time: 20 mins | Total Time: 20 mins
Calories: 221 kcal
Carbs: 3 g | Protein: 30 g | Fat: 9 g
Saturated Fat: 3 g | Cholesterol: 92 mg | Sodium: 370 mg
Fiber: 1 g | Sugar: 1 g
Recipe Source: from Mel’s Kitchen Cafe