Dill Pickle Chicken Salad
This Dill Pickle Chicken Salad is an easy lunch or snack recipe with less than 10 ingredients! Make it ahead of time for the most flavorful recipe that the whole family can enjoy throughout the week.
Chicken salad is our family’s go-to lunch no matter the day. This Dill Pickle Chicken Salad is one of our favorites thanks to it’s fresh and bright tangy flavors that are delicious on toast or crackers. It’s so simple to make using a couple of bowls in a matter of minutes.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes!
My friends and family know I’m famous for my chicken salad recipes. Being from the South, they are recipes that have been passed down through my family for generations. Be sure to also try my Cucumber Chicken Salad and Spicy Chicken Salad, you won’t be disappointed!
Table of Contents
Why You’ll Love this Recipe
- Meal prep lunch or snack for the week. I always have a different type of chicken salad in the fridge at all times. It’s a healthy, high protein snack for lunch on crackers, sandwich, or even a salad.
- For the dill pickle lover. Anyone who loves tangy and herbal dill pickles will love this chicken salad.
- Easy to make with less than 10 ingredients. I guarantee you have most of the ingredients already at home in your kitchen making meal prep a breeze.
Laura Ashley’s Tip: Use a hand mixer to easily shred your chicken in a matter of seconds! Make sure you use it on low speed so the chicken doesn’t fly everywhere.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Shredded cooked chicken: The base of the chicken salad, it’s easy to use rotisserie chicken as a quick store-bought solution. Leftover cooked chicken is a great option too.
- Dill pickles: Adds nice briny and bright flavor to every bite.
- Celery: Gives fresh crunch and brightness to the chicken salad.
- Red onion: Adds tang and freshness.
- Mayonnaise: The creamy base to the dressing that is signature to any chicken salad recipe.
- Pickle juice: Gives a hint of acid and tang.
- Dijon mustard: Another vinegar-based flavor that balances the creamy mayo perfectly.
- Dill weed: Gives that sweet and vibrant herb flavor.
- Garlic powder: Infuses every bite with garlicky goodness that compliments the pickles nicely.
- Seasoning salt: This is a mixture of salt, pepper, and garlic powder. If you don’t have this at home, use what you have on hand.
Tools You’ll Need
How to Make Dill Pickle Chicken Salad
- To a large mixing bowl, add mayonnaise, chopped dill pickles, dill pickle juice, red onion, celery, dried dill, garlic powder, and Dijon mustard. Mix until combined well.
- Chop or shred the cooked chicken. Add it to the mixing bowl.
- Stir with a spatula or hand mixer until evenly combined.
- Taste and add seasoning salt or salt and pepper as needed. Refrigerate for at least 30 minutes to let the flavors meld. Serve with crackers, veggies, a croissant, or light bread.
Expert Tips
- Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious.
- Drain the pickles well before adding them into the salad. You don’t want your dressing to be runny, so it’s best to drain the pickles very well.
- Use rotisserie chicken for ease. This is what I normally do to keep the prep time to a minimum. Canned chicken or leftover cooked chicken works great too.
- Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles.
- Add other fresh herbs and spices. You can easily customize this dill pickle chicken salad to add more chopped fresh parsley, jalapeno, cilantro, and any other flavors you enjoy.
- Swap the mayonnaise for Greek yogurt. This is a quick and easy healthy ingredient swap that also adds more protein too!
Storage
Store any leftovers in an airtight container for up to 4 days. Set it out for 10 to 15 minutes to take the chill off before enjoying.
We don’t recommend freezing the leftovers since it will change the texture once they thaw.
When it comes to meal prepping, it’s the perfect recipe to make a big batch of to enjoy as a snack or lunch throughout the week.
Frequently Asked Questions
Of course! Using sweet is often more classic, but the briny and vinegary flavor of dill pickles in this version is delicious too.
If you want to cut down on the chopping, yes relish works great. I do enjoy the texture of chopped dill pickles better in this recipe.
Of course! That’s so easy to do, just drain and flake a couple of cans of tuna fish and stir it into the creamy dressing.
More Delicious Chicken Salad Recipes
Dill Pickle Chicken Salad
Ingredients
- 3 cups shredded cooked chicken
- 1 cup drained and chopped dill pickles
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 3/4-1 cup mayonnaise
- 2 tablespoons pickle juice
- 2 teaspoons dijon mustard
- 1 teaspoon dried dill weed or 2 teaspoons fresh dill
- 1 teaspoon garlic powder
- seasoning salt or salt and black pepper to taste
Instructions
- To a large mixing bowl, add mayonnaise, chopped dill pickles, dill pickle juice, red onion, celery, dried dill, garlic powder, and Dijon mustard. Mix until combined well.
- Chop or shred the cooked chicken. Add it to the mixing bowl.
- Stir with a spatula or hand mixer until evenly combined.
- Taste and add seasoning salt or salt and pepper as needed. Refrigerate for at least 30 minutes to let the flavors meld. Serve with crackers, veggies, a croissant, or light bread.
Video
Notes
Tips
- Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious.
- Drain the pickles well before adding them into the salad. You don’t want your dressing to be runny, so it’s best to drain the pickles very well.
- Use rotisserie chicken for ease. This is what I normally do to keep the prep time to a minimum. Canned chicken or leftover cooked chicken works great too.
- Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles.
- Add other fresh herbs and spices. You can easily customize this dill pickle chicken salad to add more chopped fresh parsley, jalapeno, cilantro, and any other flavors you enjoy.
- Swap the mayonnaise for Greek yogurt. This is a quick and easy healthy ingredient swap that also adds more protein too!
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
I have truly never in my life had a better savory chicken salad! It will be my go-to for the rest of my life 😅 My kids also couldn’t stay out of it. I went to get into it the following morning and half of it was gone already!
Well you just made my heart SOOOO HAPPY!!! Thank you SO much!!!🥰 I love that you made it and that you and your family liked it SO MUCH!! Bless YOU!!! <3 THANK YOU!!