Dill Pickle Chicken Salad Recipe (Creamy, Crunchy & Zesty)
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I make dill pickle chicken salad when I want a lunch with plenty of crunch and tang. Chopped pickles, green onion, and cooked chicken, while pickle juice, dill, and chives flavor the creamy dressing. It’s great on toasted sourdough, tucked into a croissant, or served with chips for a casual gathering.
You can eat it as soon as it’s mixed, but I like to give it 30 minutes in the refrigerator. That short rest lets the dried herbs soften, and the flavors come together.
Why Lou’ll Love Dill Pickle Chicken Salad
- The pickles do double duty. Chopped pickles add crunch, and a little brine brightens the dressing.
- It starts with cooked chicken. Leftover or rotisserie chicken makes prep quick.
- It works for lunch or a party. Make sandwiches, fill lettuce leaves, or serve it as a dip.
Ingredients
This salad takes just a few ingredients.
- Cooked chicken breast, shredded or diced
- Dill pickles, finely chopped
- Green onion, thinly sliced
- Mayonnaise
- Dill pickle juice
- Dried chives
- Dried dill
- Salt and pepper, to taste
A note about the pickle juice: Start with 2 tablespoons, then taste before adding the third. More juice makes the salad tangier and loosens the dressing slightly. Pickles and their brine are already salty, so wait until the end to add salt.
How to make Dill Pickle Chicken Salad
The full, printable recipe is at the end of the post.
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Shred the cooked chicken while it’s warm, or dice cold chicken into small cubes. Put it in a large mixing bowl.
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Add the finely chopped dill pickles and sliced green onion.
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In a small bowl, whisk the mayonnaise, 2 tablespoons pickle juice, dried chives, and dried dill.
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Pour the dressing over the chicken and fold until evenly coated. Taste and add the remaining tablespoon of pickle juice if you’d like more tang. Season with pepper and salt as needed.
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Cover and refrigerate for at least 30 minutes, then stir and serve.
How to serve it
| For… | Serve the chicken salad… |
|---|---|
| A classic lunch | On toasted sourdough or a croissant |
| A lighter lunch | In large romaine leaves or hollowed-out bell peppers |
| A party snack | With pita chips or thick-cut kettle potato chips |
| A soup-and-sandwich meal | In a sandwich beside a small bowl of soup |
If you’re making the bread, my Dutch Oven No Knead Bread gives you a sturdy slice for an open-faced sandwich. For a soup pairing, try a small bowl of Classic Tomato Soup.
Tips for the best chicken salad
Chop the pickles finely. You’ll get pickle flavor and crunch throughout the salad instead of in just a few bites.
Drain the chopped pickles before adding them. You’re adding pickle juice to the dressing separately, so you can control how tangy it gets.
Shred or dice based on how you’ll serve it. Shredded chicken makes a softer filling for sandwiches; diced chicken holds its shape well on a snack plate.
Stir before serving. The dressing can settle a little as the salad chills.
Make-ahead and storage
This is easy to mix ahead. Keep the chicken salad covered in the refrigerator and assemble sandwiches shortly before serving so the bread stays crisp. For practical storage, use it within 3–4 days, starting from when the chicken was cooked. USDA lists chicken salad as safe for 3–5 days under proper refrigeration and advises 3–4 days for cooked leftovers.
Frequently asked questions
Yes. Measure 4 cups of cooked chicken breast after removing the skin and bones. Taste before adding salt, since the chicken may already be seasoned.
Mayonnaise gives this version its intended creamy texture. You could replace some with plain Greek yogurt, but that would change the flavor and consistency; I’d test the amount before adding that swap to the published recipe.
Both work. A 30-minute chill gives the dried dill and chives time to soften and blend into the dressing.
More lunch ideas from Call Me PMc
For a different take on chicken salad, try my Lighter Rotisserie Chicken Salad with Sriracha Almonds. If you’re planning several lunches, browse the Cobb Salad Sandwich, 30+ Satisfying Soup Recipes, and 15 Soup and Bread or Sandwich Pairings
Zesty Dill Pickle Chicken Salad
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Ingredients
- 4 cups Chicken breasts cooked and shredded or diced
- 1 cup Dill pickles about 3–4 pickles, finely chopped
- 1 Green onion thinly sliced
- ¾ cup Mayonnaise
- 2 – 3 tablespoons Dill pickle juice adjust based on your preferred creaminess
- 1and ½ tablespoons Dried chives
- 1 tablespoons Dried dill
- Salt and pepper to taste
Instructions
Prepare the Chicken
- Start with your 4 cups of cooked chicken. For the best texture, you can either shred it while warm or dice it into small cubes if it’s cold. Place the chicken in a large mixing bowl.4 cups Chicken breasts
Add the "Crunch"
- Add your finely chopped pickles and sliced green onion to the bowl with the chicken.1 cup Dill pickles, 1 Green onion
Mix the Dressing
- In a separate small bowl, whisk together the mayonnaise, pickle juice, dried chives, and dried dill.¾ cup Mayonnaise, 2 – 3 tablespoons Dill pickle juice, 1and ½ tablespoons Dried chives, 1 tablespoons Dried dill
Combine and Season
- Pour the dressing over the chicken mixture and fold everything together until the chicken is evenly coated. Taste a spoonful and add salt and pepper as needed.Salt and pepper to taste
Chill and Serve
- While you can eat this immediately, it’s best if chilled in the refrigerator for at least 30 minutes. This allows the dried herbs to hydrate and the pickle juice to really marinate the chicken.
Serving Suggestions:
- The Classic: Serve on toasted sourdough or a buttery croissant.
- Low-Carb: Scoop it into large Romaine lettuce leaves or hollowed-out bell peppers.
- The Party Way: Serve as a dip with pita chips or thick-cut kettle potato chips.
Nutrition
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