Zesty Dill Pickle Chicken Salad

Close-up of creamy dill pickle chicken salad with herbs and diced pickles in a white dish, with crackers visible in the background.

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Zesty Dill Pickle Chicken Salad

This Zesty Dill Pickle Chicken Salad is creamy, crunchy, and full of pickle flavor. Make it with cooked chicken for sandwiches, lettuce cups, or a party dip.

Course Appetizer, lunch, Salad

Cuisine American

Keyword chicken, creamy, no cook, pickle

Prep Time 15

Cook Time 1

Servings servings

Calories 145kcal

Author Paula

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

Starting with 2 tablespoons of pickle juice is usually best—you can always add more later if you want a "zingier" salad.

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

Keep in mind that pickles and pickle juice are naturally salty, so you may not need much!

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