If you’re a pickle lover, this chicken salad is a dream come true. It’s loaded with bold flavor from dill pickles and pickle juice, making it stand out from classic versions. It’s high in protein, low in carbs, and perfect for lettuce wraps, sandwiches, or straight from the bowl. It also stores well and gets even more flavorful the next day.
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 (from the jar)
Mayonnaise
Dijon or yellow mustard
Celery, diced
Red onion, finely chopped (optional)
Fresh dill (optional, for extra flavor)
Salt and black pepper, to taste
Directions
In a large bowl, combine the shredded or chopped cooked chicken, chopped dill pickles, celery, and red onion (if using).
In a separate small bowl, whisk together mayonnaise, mustard, and pickle juice until smooth.
Pour the dressing over the chicken mixture and stir to combine evenly.
Season with salt and pepper to taste.
Optional: Add freshly chopped dill for extra flavor.
Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
Servings and timing
This recipe makes about 4 servings. Prep time: 10 minutes Chill time: 30 minutes (optional, for best flavor) Total time: 10–40 minutes
Variations
Greek Yogurt Swap: Replace half or all of the mayo with Greek yogurt for a lighter version.
Spicy Version: Add chopped jalapeños or a dash of hot sauce for heat.
Egg Addition: Mix in chopped hard-boiled eggs for extra protein and texture.
No-Mayo Option: Use mashed avocado or hummus instead of mayo.
Keto-Friendly: Serve in lettuce cups or with low-carb crackers for a keto meal.
Storage/Reheating
Store Dill Pickle Chicken Salad in an airtight container in the refrigerator for up to 3–4 days. Do not freeze, as the texture will not hold up well. This dish is served cold and does not require reheating.
FAQs
What kind of chicken is best for this recipe?
Cooked, shredded chicken breast or rotisserie chicken works best. Leftover grilled or baked chicken is also great.
Can I use sweet pickles instead of dill?
Yes, but it will change the flavor significantly. For classic dill flavor, stick with dill pickles.
Is this recipe low-carb?
Yes, it’s naturally low in carbs and high in protein, making it great for keto and low-carb diets.
Can I make this ahead of time?
Absolutely. In fact, the flavors improve after chilling for a few hours or overnight.
What’s the best way to serve it?
Serve in lettuce wraps, on toast, in sandwiches, stuffed in pita bread, or with crackers.
Can I add cheese?
Yes, shredded cheddar or crumbled feta pairs well with the tangy pickles.
Can I use canned chicken?
Yes, canned chicken works in a pinch—just drain it well before using.
How long will this stay good in the fridge?
Up to 4 days in an airtight container.
Is it freezer-friendly?
No, this salad does not freeze well due to the mayonnaise and pickles.
Can I make it dairy-free?
Yes, the base recipe is already dairy-free if you use a dairy-free mayo.
Conclusion
Dill Pickle Chicken Salad is a flavorful, refreshing twist on a classic favorite that’s perfect for quick lunches, meal prep, or a light dinner. Packed with protein and zesty pickle flavor, it’s easy to make, customizable to your taste, and sure to become a staple in your meal rotation. Whether you’re keeping it low-carb or piling it onto a sandwich, this chicken salad hits the spot.
Dill Pickle Chicken Salad is a tangy, creamy, protein-packed take on classic chicken salad, made with shredded chicken, dill pickles, and a flavorful mayo-based dressing. It’s low-carb, quick to prepare, and perfect for meal prep, lunches, or a satisfying snack.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10–40 minutes
Yield:Serves 4
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 (from the pickle jar)
1/3 cup mayonnaise
1 tablespoon Dijon or yellow mustard
1/3 cup celery, diced
2 tablespoons red onion, finely chopped (optional)
1 tablespoon fresh dill, chopped (optional)
Salt and black pepper, to taste
Instructions
In a large bowl, combine the cooked chicken, chopped dill pickles, diced celery, and red onion (if using).
In a separate small bowl, whisk together the mayonnaise, mustard, and pickle juice until smooth.
Pour the dressing over the chicken mixture and stir to combine thoroughly.
Season with salt and black pepper to taste. Add fresh dill if using.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld, or serve immediately.
Notes
For a lighter version, substitute some or all of the mayo with Greek yogurt.Use rotisserie or leftover grilled chicken for quick prep.Great served in lettuce wraps, on sandwiches, or with crackers.Customize with chopped jalapeños, hard-boiled eggs, or avocado for variations.Not freezer-friendly—best stored in the fridge and enjoyed within 3–4 days.
