Dill Pickle Chicken Salad

Dill pickle chicken salad is shredded chicken mixed with diced dill pickles, celery, red onion, and fresh dill in a creamy dressing. It’s tangy, crunchy, and perfect for sandwiches, lettuce wraps, or crackers. Great for meal prep, using leftover chicken, or when you want classic chicken salad with a pickle twist. Ready in 10 minutes plus chill time, serves 6 people using simple ingredients.

When you think of pickles, does your mouth start to water? Mine does! But that’s usually because I love the sour ones and sour things do that to me. I love pickles so much I started putting them in just about everything.

If you loved my dill pickle pasta salad, you’re going to lose your mind over this. Tender, shredded chicken mixed with crunchy dill pickles, celery, and red onion, all tossed in a creamy dressing spiked with fresh dill and Dijon mustard. The pickle flavor really shines through, which is what I want.

This is my favorite chicken salad recipe of all time, and I have a few. Plus it’s a great way to use up leftover rotisserie chicken or any cooked chicken you have on hand.

Make sandwiches, stuff it in lettuce cups, pile it on crackers, or just eat it with a spoon. I won’t judge!

More Chicken Salad Recipes

• Tuna Salad – Classic with hard-boiled eggs
• Easy Chicken Salad – Classic version with celery and grapes
• Copycat Zoes Kitchen Chicken Salad – Greek-inspired with feta
• Old Fashioned Ham Salad – Vintage spread with pickles

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

• Chicken – Cooked, shredded white meat chicken is what I use most often. I cook chicken in batches and freeze for recipes like this. Use rotisserie chicken, leftover baked chicken, or poached chicken breasts. Dark meat works if you prefer it.
• Dill Pickles – Dice them into small pieces for crunch. Regular sour dill pickles, kosher dill, or garlic dill all work. You can use relish if that’s easier, just be sure to drain off excess juice.
• Mayo – I use Duke’s because it’s so creamy. Use your favorite but don’t use Miracle Whip because it’s a full dressing already and the flavor will be different..
• Sour Cream – Makes it extra creamy. Regular, low-fat, or fat-free all work. Greek yogurt is a great substitute too.
• Fresh Dill – Game changer! Dried dill works but the flavor isn’t as bright. And only use half the amount when using dried herbs.
• Dijon Mustard – Yellow, honey mustard, or whole grain mustard work great too.

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How To Make Dill Pickle Chicken Salad

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage & Make-Ahead

Refrigerator: Store in an airtight container for 3-5 days. Give it a stir before serving again.

Make-Ahead: Make up to 3 days ahead. I actually prefer making it 1 day in advance so the pickle flavor mixes with the chicken.

Chill Time: Let it chill for at least 30 minutes before serving. The flavors get so much better!

Not Freezer-Friendly: Don’t freeze this. The mayo and sour cream separate and get watery when you thaw it. If you want to prep ahead of time, just cook the chicken and freeze that. It’s easy to whip together once the chicken is cooked.

Variations

• Sweet and Sour: Use half dill pickles and half bread and butter or sweet pickles for balanced flavor.
• Extra Pickle: Add a splash of pickle juice if it seems dry. Adds more tangy flavor!
• Tuna Salad: Substitute tuna for chicken. Add hard-boiled eggs too!
• Greek Yogurt: Use Greek yogurt instead of sour cream for tangier, higher protein version.
• Add Crunch: Toss in chopped walnuts, pecans, or sunflower seeds.
• Spicy Version: Add more hot sauce or diced jalapeños for heat.
• With Grapes: Add halved grapes for sweet contrast like traditional chicken salad.
• Hard-Boiled Eggs: Dice and add 2-3 hard-boiled eggs for extra protein and creaminess.

Ways to Serve Dill Pickle Chicken Salad

• Sandwiches – On croissants, pita bread, or slider buns
• Lettuce Cups – Scoop into butter lettuce cups
• Lettuce Wraps – Wrap in lettuce leaves for gluten-free option
• Crackers – Serve with crackers as appetizer or snack
• Toast – Pile on toasted bread for open-faced sandwich (my fave!)
• Potato Chips – Scoop with chips for salty-creamy combo
• Celery Sticks – Stuff celery for low-carb snack
• Tomatoes – Hollow out tomatoes and stuff with chicken salad

More Pickle Recipes

I love pickles, especially the really sour ones. And because I love them so, I use them in a bunch of recipes. Check out my fried pickle dip, homemade refrigerator pickles, bacon wrapped pickles, and pickle roll ups!

Frequently Asked Questions

Recipe Tips & Tricks

• Chop chicken, veggies, and pickles into small, even pieces for easier eating.
• Use rotisserie chicken for more flavor and to save time. Costco chickens are perfect!
• Make at least 1 day ahead so the pickle flavor really melds with the chicken.
• Chill for at least 30 minutes before serving. The flavors get so much better!
• Add a splash of pickle juice if it seems dry. Adds moisture and extra pickle flavor.
• Adjust seasoning after mixing. Depending on how your chicken was cooked, you might need more salt and pepper.
• Use fresh dill if you can. It makes such a difference! Dried works but use half the amount.
• Servings vary based on how you serve it. You’ll need more for wraps than for crackers.

This delicious dill pickle chicken salad recipe is a great way to make a good chicken salad, an even better one.

If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!

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