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 and crunchy and so, so delicious. It makes the best simple, fresh dinner and is perfect served as a dip, too!
Why You’ll Love This Recipe
I literally cannot stop eating this amazing dill pickle chicken salad. I have always loved classic chicken salad but if I had to choose a favorite, honestly, I’d go with this pickle version. The flavors speak to my soul. The combination of tender chicken, crunchy pickles, and creamy dressing is irresistible.
Here are five reasons I think you’ll love this recipe:
- It comes together fast. It’s a great option for busy days when you need lunch or dinner without spending much time in the kitchen. Using a rotisserie chicken makes it even quicker.
- The dill pickle flavor makes it stand out. The tangy crunch of dill pickles adds flavor that is way more exciting than a traditional chicken salad! And while the pickles are super tasty, they don’t overwhelm the salad with dill pickle flavor. It’s the perfect balance!
- It’s great for meal prep. Make a batch once and enjoy it for several meals. It keeps well in the refrigerator (see the recipe notes!) and is easy to pack for lunches.
- It’s versatile. Serve it on croissants, as wraps or in pita bread, in lettuce cups, or with crackers.
- It makes a delicious no-oven meal on hot nights. Bring on the no-cook dinners! This dill pickle chicken salad makes a wonderful evening summer meal.
Ingredients Notes
For the salad:
- Cooked chicken: You can just chopped or shredded cooked chicken. A rotisserie chicken makes this recipe super easy. And don’t come at me for this one, but I think canned chicken would work quite well, too.
- Dill pickles: Use the crunchiest dill pickles you can find. I like to use petite dill pickles because they tend to be cruncher than hamburger chip-style pickles or really large pickles.
- Celery: Finely diced celery gives a tasty, juice crunch to this salad.
- Onions: You can use red onions, green onions or chives. Whichever onion you choose, finely dice – no one wants to bite into large chunks of onions.
For the dressing:
- Sour cream or Greek yogurt: Either one works well in this salad (I tested the recipe with both). For a slightly richer dressing, use full-fat sour cream or 1% or 2% Greek yogurt.
- Mayonnaise: The mayo helps emulsify (blend) the dressing so it is smooth and ultra-creamy.
- Pickle juice: Scoop out a tablespoon of pickle juice from the jar and add to the dressing. It adds necessary tanginess to the dressing. You can also sub in red wine vinegar.
- Dill: This chicken salad is AMAZING with fresh dill, so if you can get your hands on some, it is worth it. Otherwise, dried dill will work.
- Dijon mustard: The mustard helps balance the flavors of the dressing. You can sub in yellow mustard or stone ground mustard for the Dijon (start with half the amount and add more to taste, if needed).
Additional Notes
- Make-Ahead: Chicken salad is a great make-ahead dish. If refrigerating longer than 12 to 18 hours, the chicken salad may get a bit liquidy. Usually a good stir and a dollop of mayo or sour cream can bring it back together. The flavors will get even better with time!
- To Serve: This dill pickle chicken salad is tasty eaten straight out of the bowl (trust me, I KNOW), served in wraps or stuffed in pita bread, piled in lettuce cups, or eaten with crackers.
Rather than slide this recipe into an official dinnertime slot, I’ve been making a batch and eating it for lunches. Just me, myself, and I standing at the counter during my self-proclaimed lunchtime with my container of dill pickle chicken salad. Dream life.
This salad is high in protein and packed with flavor. I can’t get enough and hope you love it, too!
Dill Pickle Chicken Salad
Dressing:
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon pickle juice from the jar (can sub red wine vinegar)
- 1 tablespoon chopped fresh dill or 1/2 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 onions, or chives
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For the dressing, mix all the dressing ingredients together in a bowl until well-combined.
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For the salad, combine all the salad ingredients in a bowl and toss.
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Add the dressing and stir until evenly combined. Serve immediately or refrigerate up to 12 hours (see note). The flavors will get better with at least an hour or two of chilling.
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Serve on lettuce leaves, on bread or stuffed in pita breads (with or without lettuce), or as a dip with crackers or baguette slices.
Make Ahead: If refrigerating longer than 12 to 18 hours, the chicken salad may get a bit liquidy. Usually a good stir and a dollop of mayo or sour cream can bring it back together.
Serving: 1 serving (1 cup), Calories: 221kcal, Carbohydrates: 3g, Protein: 30g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 370mg, Fiber: 1g, Sugar: 1g
Recipe Source: from Mel’s Kitchen Cafe
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