This chicken salad is a must-try for dill pickle enthusiasts. It’s creamy, refreshing, and comes together quickly with simple ingredients. The combination of tender chicken, crunchy pickles, and a flavorful dressing makes it ideal for sandwiches, wraps, or low-carb lettuce cups. Plus, it’s gluten-free, keto-friendly, and perfect for make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast, shredded or chopped
Dill pickles, finely chopped
Pickle juice
Celery, finely diced
Red onion, finely diced
Fresh dill, chopped
Mayonnaise
Dijon mustard
Garlic powder
Salt and black pepper to taste
Directions
In a large mixing bowl, combine shredded or chopped cooked chicken with chopped dill pickles, celery, and red onion.
In a separate small bowl, whisk together mayonnaise, Dijon mustard, pickle juice, garlic powder, salt, pepper, and chopped dill.
Pour the dressing over the chicken mixture and stir until everything is well coated.
Taste and adjust seasoning as needed.
Chill in the refrigerator for at least 30 minutes to let the flavors meld.
Serve on sandwiches, in wraps, over greens, or in lettuce cups.
Servings and timing
This recipe makes about 4 servings and takes approximately 15 minutes to prepare, with additional chilling time if desired.
Variations
Greek Yogurt Option: Swap half or all of the mayo with plain Greek yogurt for a lighter version.
Spicy Kick: Add chopped pickled jalapeños or a dash of hot sauce to the dressing.
No Onion: Leave out the red onion or replace it with green onions for a milder flavor.
Egg Add-In: Mix in a chopped hard-boiled egg for extra protein and richness.
Avocado Twist: Mash in half an avocado for a creamy, tangy variation.
Storage/Reheating
Store Dill Pickle Chicken Salad in an airtight container in the refrigerator for up to 4 days. This dish is served cold and does not require reheating. Stir before serving if it has been stored to redistribute the dressing evenly.
FAQs
What kind of chicken works best for this salad?
Cooked, shredded chicken breast or rotisserie chicken works great. You can also use canned chicken in a pinch.
Can I use sweet pickles instead of dill?
Yes, but it will change the flavor significantly. Dill pickles provide the classic tanginess this recipe is known for.
Is this chicken salad keto-friendly?
Yes, it’s naturally low in carbs and fits well into a keto or low-carb diet.
How long does it last in the fridge?
It will stay fresh in the refrigerator for up to 4 days when stored properly.
Can I freeze dill pickle chicken salad?
Freezing is not recommended as the mayo-based dressing may separate and affect the texture upon thawing.
What should I serve it with?
Serve it on sandwiches, in wraps, with crackers, on a bed of lettuce, or inside halved avocados for a creative presentation.
Can I make it dairy-free?
Yes, just make sure to use a dairy-free mayo, and avoid any dairy-based add-ins.
How can I make it more filling?
Add diced boiled eggs, chopped avocado, or serve with whole grain bread to make it more substantial.
Is this recipe kid-friendly?
Yes, if your kids like pickles. You can reduce the amount of pickle and onion for a milder version.
Can I use pickle relish instead of chopped pickles?
You can, but relish is often sweeter than chopped dill pickles. Adjust other seasonings to balance the flavor.
Conclusion
Dill Pickle Chicken Salad is a zesty and satisfying spin on a classic. It’s full of flavor, easy to make, and incredibly versatile for meals throughout the week. Whether you’re packing lunch, prepping meals, or looking for a low-carb snack, this chicken salad is sure to become a new favorite in your kitchen
Dill Pickle Chicken Salad is a zesty, creamy, and protein-rich twist on classic chicken salad. Featuring juicy chicken, crunchy dill pickles, and a tangy dressing, it’s perfect for sandwiches, lettuce wraps, or low-carb snacks.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings
Category:Salad
Method:No-Cook
Cuisine:American
Ingredients
2 cups cooked chicken breast, shredded or chopped
1/2 cup dill pickles, finely chopped
2 tablespoons pickle juice
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
1 tablespoon fresh dill, chopped
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
In a large mixing bowl, combine cooked chicken, dill pickles, celery, and red onion.
In a separate small bowl, whisk together mayonnaise, Dijon mustard, pickle juice, garlic powder, fresh dill, salt, and pepper.
Pour the dressing over the chicken mixture and stir until evenly coated.
Taste and adjust seasoning if needed.
Chill in the refrigerator for at least 30 minutes to enhance flavor.
Serve in sandwiches, wraps, lettuce cups, or over greens.
Notes
For a lighter version, swap half or all of the mayo with plain Greek yogurt.Add chopped hard-boiled eggs or avocado for extra richness and protein.Omit or substitute red onion with green onions for a milder taste.Add pickled jalapeños or hot sauce for a spicy kick.This salad is best served cold and does not require reheating.
