I still remember the first time I tossed dill pickles into a chicken salad it was one of those summer days where the kitchen felt too hot for anything complicated yet I was craving something tangy and satisfying. Dill pickle chicken salad instantly became my go-to. I loved how the sharp crunch of pickles paired so beautifully with tender chicken and creamy dressing and right then I knew this was more than just a happy accident.
Since then and with every family gathering and picnic and lazy lunch at home and this vibrant salad has earned its place at the table. It brings brightness and bite with every forkful and what I adore most is how quickly it comes together with such big flavor payoff.
Ingredients :
Here’s what I use for this recipe. You can always make substitutions if you prefer!
- Shredded cooked chicken – The hearty protein base that soaks up all the flavors.
- Dill pickles – The star of the show adding crunch and a briny zing.
- Celery – Offers fresh crisp texture in every bite.
- Red onion – For that pop of color and mild bite.
- Mayonnaise – Brings creaminess and ties the salad together.
- Sour cream – Adds tang and lightens up the mayo.
- Dijon mustard – Gives a subtle heat and complexity.
- Fresh dill – Elevates the salad with herbaceous brightness.
- Salt & pepper – Balances and enhances all the flavors.
- Paprika – Adds a hint of smokiness and color.
- Pickle juice – Kicks up the tangy flavor a notch.
Tools You’ll Need
- Mixing bowls – I use one large bowl for tossing everything together and a smaller one for the dressing.
- Cutting board & knife – Essential for chopping the pickles, celery, and onion.
- Measuring spoons & cups – These help me stay consistent with flavors.
- Fork or whisk – Perfect for mixing up the creamy dressing evenly.
- Salad spoon or tongs – For serving it up cleanly and easily.
“Cook and bake with love. Taste as you go, and make every recipe your own.”
Instructions
Step 1: Prep the Ingredients
I start by shredding the cooked chicken into bite-sized pieces. If I’m short on time, I’ll use a store-bought rotisserie chicken which works wonderfully.
Step 2: Chop the Veggies
Then I dice the dill pickles, celery, and red onion finely. I like everything to be evenly sized so you get a little of everything in each bite.
Step 3: Make the Dressing
In a small bowl, I whisk together mayonnaise, sour cream, Dijon mustard, a splash of pickle juice, and a pinch of paprika. I stir until it’s smooth and creamy.
Step 4: Mix It All Together
I add the chicken, chopped veggies, and fresh dill into a large bowl. Then I pour over the dressing and toss everything until fully coated.
Step 5: Season to Taste
At this point, I always taste and add salt and pepper as needed. Depending on the pickles I use, I might go easy on the salt.
Step 6: Chill Before Serving
If I have time, I cover the bowl and let the salad chill in the fridge for 30 minutes. It lets the flavors marry and makes the salad even tastier.
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I sometimes swap half of the mayo with plain Greek yogurt for a healthier twist.
For extra crunch, I love adding chopped almonds or sunflower seeds right before serving.
Don’t skip the fresh dill dried just doesn’t give the same punch here.
Leftovers make an amazing sandwich filling or lettuce wrap the next day.
Ways to Serve
Spooned into lettuce cups for a low-carb lunch.
Stuffed into a croissant or pita for a savory sandwich.
Piled on crackers or cucumber slices as a party appetizer.
Served over a bed of greens for a heartier salad bowl.
Frequently Asked Questions
Can I make dill pickle chicken salad ahead of time?
Yes! This salad is perfect for meal prep. I make it a day in advance and store it in an airtight container in the fridge.
How long does dill pickle chicken salad last?
It stays fresh in the refrigerator for up to 3 days. Just give it a good stir before serving.
Can I use canned chicken for this recipe?
Absolutely. I’ve used canned chicken in a pinch just make sure to drain it well before mixing.
See You in the Kitchen
I hope you give this dill pickle chicken salad a try! It’s one of my favorites for an easy lunch or a crowd-pleasing dish. I’d love to hear how yours turns out so feel free to leave a comment or share it with your friends!
Happy Cooking!
Print
Dill Pickle Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Low Carb
Description
Looking for the best dill pickle chicken salad recipe? This one is quick, easy, and super flavorful with simple ingredients! Whether you’re after a healthy lunch idea or a party-ready dish, this salad delivers big time. Great for meal prep, light dinners, and even picnics. Save this easy chicken salad recipe for your next quick meal fix!
Ingredients
- 2 cups shredded cooked chicken
- 3/4 cup chopped dill pickles
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 1 tbsp pickle juice
- 1/2 tsp paprika
- Salt and pepper, to taste
Instructions
- Shred the cooked chicken into bite-sized pieces and place in a large mixing bowl.
- Chop the dill pickles, celery, and red onion evenly and add to the bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, pickle juice, and paprika until smooth.
- Pour the dressing over the chicken mixture and toss to combine thoroughly.
- Stir in fresh dill and season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to enhance flavor.
Notes
- Use Greek yogurt instead of sour cream for a lighter version.
- Rotisserie chicken saves time and adds flavor.
- For extra texture, add nuts or seeds just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
