If you love a good dill pickle, you’re going to fall hard for this super easy Dill Pickle Chicken Salad. It’s creamy, tangy, and loaded with crunch—all made with simple ingredients and ready in no time.
Honestly, I’ve never met a dill pickle I didn’t like. Whether they’re on a sandwich, beside a burger, or straight from the jar while standing at the fridge—pickles just hit the spot. I’ve added them to coleslaw and deviled eggs, so it was only a matter of time before I found a way to fold them into chicken salad.
This Dill Pickle Chicken Salad recipe has quickly become a go-to around here. It’s cool, crunchy, and full of that briny, tangy flavor we pickle people love. Best part? You can throw it together in about 15 minutes if you’ve got some cooked chicken on hand.
Simple Ingredients, Big Flavor
This one’s easy: just chopped or shredded chicken (I usually grab a rotisserie chicken to save time and add some flavor), diced dill pickles, celery, sweet onion, and a few big spoonfuls of mayo to bring it all together. You can also cook some chicken breast for the recipe.
I also like to throw in a little chopped fresh dill to the recipe for an extra punch of pickle-y flavor. If you don’t have fresh, dried dill will work too. Or if you’re not the biggest dill fan, feel free to leave it out altogether—it’ll still be delicious.
Depending on how your chicken is seasoned, you might not even need salt or pepper. Give it a taste first and go from there.
Now listen, I’m not usually one to be picky about brands—but in this case, I do have favorites. I like to use Duke’s mayo for that rich, tangy flavor, and Claussen pickles for their unbeatable crunch and freshness. Of course, use whatever you’ve got, but if you’re looking for that extra pop, those are my go-to picks.
The Pickle Problem (And How to Fix It)
Let’s talk about the one little hiccup with this salad: the pickles don’t hold up well over time. I know it’s tempting to meal prep chicken salad for the week, but if you mix everything too far in advance, those juicy pickles will start releasing their brine, and the whole thing can end up a little watery.
If you’re planning to prep ahead, just wait to stir in the pickles until right before serving. That keeps the crunch where it belongs.
Let’s Get Technical
So here’s the why: pickles are full of water. And when you mix them into mayo and seasoned chicken, that salt draws the moisture right out—thanks to a little process called osmosis. It sounds fancy, but all it really means is your crisp pickles go limp.
Tossing everything together right before serving keeps your salad bright, fresh, and crunchy.
How to Serve It
There’s no wrong way to enjoy this stuff. Scoop it onto crackers, sandwich it between two slices of soft bread, or wrap it up in lettuce if you’re feeling virtuous. I’ve also been known to eat it straight from the mixing bowl with a fork and no shame.
Storage Tips
This is best eaten within a few hours, but if you do have leftovers, they’ll keep in the fridge in an airtight container for about a day. Just know the pickles might start to release a little liquid, which can change the texture. If you’re planning to make it ahead of time, keep the pickles (and maybe the dill) separate until you’re ready to serve.
FAQ
Can I use any kind of cooked chicken?
Absolutely. Leftover baked, grilled, or even poached chicken works great. Just chop it up and you’re good to go. You could even use canned chicken in a pinch.
Do I have to use dill pickles?
This version leans into the dill, but if you’re more of a sweet pickle person, you can swap them in. It’ll change the flavor, but it’s your salad—make it how you like it.
Is this low carb?
Sure is, as long as you skip the bread and stick with lettuce wraps or just eat it on its own.
What about dill—do I really need it?
Not necessarily. I like the extra zip from fresh dill, but dried dill works in a pinch. And if you want to skip it entirely, the pickles do plenty of heavy lifting.
Can I swap the mayo for yogurt?
I’ve not tried that, but I don’t see why it wouldn’t work – especially if you’re using something like a full-fat plain greek yogurt. Just keep in mind the flavor will be quite a bit different.
Looking for a more classic chicken salad recipe? Try my Pecan Chicken Salad.
Recipe Card
Dill Pickle Chicken Salad
Ingredients
- 4 cups chopped, cooked chicken
- 2 ribs celery (finely diced – about 1/2 cup)
- 1/4 medium sweet onion (finely diced – about 1/3 cup)
- 1 cup diced dill pickles
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill) (optional)
- 3/4 cup mayonnaise
- 2 tablespoons dill pickle juice
- salt
- pepper
Instructions
- Add the chicken, celery, onion, pickles, and dill to a large bowl. Set aside.
- In a small bowl, whisk together the mayonnaise and pickle juice to make the dressing.
- Add the dressing to the chicken mixture and toss to coat. Add salt and pepper to taste. Serve as desired. Store leftovers in the fridge for a day or so.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Renea
I have always added dill pickles and some juice to my chicken salad. Just got this much. Maybe a 1/4 cup. I’m going to have to make this as I love pickles. Thanks for the change up on chicken salad!
Dill pickles can really add a nice crunch and flavor to chicken salad. I’m glad you found some inspiration here. Enjoy making it!
Lane Edwards
Since Chick-fil-A is said to use dill pickle juice in their marinade for the chicken sandwich filet – makes good sense.
And those folks know some chicken!
Joanne
This happened to pop into my inbox as I was contemplating lunch, so I had to try it. I adore pickles and chicken salad but never thought to combine them. What a fantastic combination! It’s now at the top of my favorite ways to eat chicken salad. Thanks so much! Oh, I just devoured it right out of the bowl with a spoon, lol, but I’ll have to try it on a croissant next time!
I’m so glad you gave it a try! Pickles and chicken salad really do make a great pair. Eating it straight from the bowl is a pro move!