Print

Dill Pickle Chicken Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 49 reviews

This Dill Pickle Chicken Salad is a tangy and creamy mix of shredded chicken, crunchy dill pickles, and fresh dill, perfect for a quick lunch or snack. Combining a zingy pickle juice dressing with the richness of mayonnaise, this salad delivers a refreshing twist on classic chicken salad.

Ingredients

Chicken

  • 20 oz canned chicken or shredded rotisserie chicken

Pickle & Dressing

  • 2 dill pickles, diced
  • ¼ cup mayonnaise
  • 1 tsp mustard
  • 1 tbsp dill pickle juice
  • 1 tsp fresh dill, chopped (or dried dill)
  • Salt to taste, if needed

Instructions

  1. Prepare Chicken: Drain any excess liquid from the canned chicken or shred the rotisserie chicken finely to create an even texture for the salad.
  2. Chop Pickles: Dice the dill pickles into small, bite-sized pieces to evenly distribute throughout the salad.
  3. Mix Dressing: In a large bowl, combine mayonnaise, mustard, dill pickle juice, and fresh or dried dill. Whisk until smooth and well blended.
  4. Combine Ingredients: Add the chicken and diced pickles to the dressing mixture. Stir gently to coat all the ingredients evenly with the dressing.
  5. Season: Taste the salad and add salt if necessary, keeping in mind the saltiness of the pickles and mustard already in the mix.
  6. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld before serving. Enjoy it as a sandwich filler, on crackers, or over salad greens.

Notes

  • Use fresh dill for a brighter flavor, but dried dill works well if fresh is unavailable.
  • You can substitute Greek yogurt for some or all of the mayonnaise to reduce fat content and add protein.
  • Adjust the amount of pickle juice and mustard based on your taste preference for tanginess and spiciness.
  • Great as a make-ahead meal that stays fresh in the refrigerator for up to 3 days.
  • Serve on whole grain bread or lettuce wraps for a lighter option.