Dinner

Dill Pickle Chicken Salad Recipe

ByRafael Mansero February 4, 2026February 4, 2026

Introduction

This Dill Pickle Chicken Salad is a tangy, creamy twist on a classic favorite. Combining shredded chicken with crunchy dill pickles and a flavorful dressing, it’s perfect for sandwiches, salads, or a quick snack.

A white bowl filled with a creamy, chunky tuna salad mixed with small green herbs sits centered on a white plate. The tuna salad layer is textured with bits of tuna and herbs, appearing moist and thick. Around the bowl, uneven pieces of pale beige crackers are arranged, contrasting with the smoothness of the salad. A wedge of light green avocado leans against the tuna salad inside the bowl. The setting rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups shredded cooked chicken
1 cup drained and chopped dill pickles
1/2 cup finely diced celery
1/4 cup finely diced red onion
3/4–1 cup mayonnaise
2 tablespoons pickle juice
2 teaspoons Dijon mustard
1 teaspoon dried dill weed (or 2 teaspoons fresh dill)
1 teaspoon garlic powder
Seasoning salt or salt and black pepper (to taste)

Instructions

Step 1: In a large mixing bowl, combine the mayonnaise, chopped dill pickles, pickle juice, red onion, celery, dried dill, garlic powder, and Dijon mustard. Mix well until evenly blended.
Step 2: Add the shredded or chopped cooked chicken to the bowl.
Step 3: Stir the mixture with a spatula or hand mixer until everything is thoroughly combined.
Step 4: Taste the salad and season with seasoning salt or salt and black pepper as desired. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Tips & Variations

For extra crunch, add chopped dill pickle chips or toasted nuts like pecans or almonds.
Swap mayonnaise for Greek yogurt to lighten the salad and add a bit of tang.
Fresh dill can enhance the flavor and aroma if you have it on hand.
Serve on a croissant, with crackers, or over leafy greens for a satisfying meal.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving again. This salad is best enjoyed cold and should not be left out for more than two hours to ensure freshness and safety.

How to Serve

The image shows a beige bowl filled with a creamy, white mixture that looks like a chicken salad, dotted with small green herb bits and topped with fresh green dill on top. The bowl sits on a white marbled surface. To the left, there are a few green onion stalks placed diagonally, and in the bottom left corner, there is a small square wooden dish holding some coarse salt. To the top right, there are pieces of toasted bread with grill marks on a light tan wooden board. A wooden fork rests inside the bowl with a woman's hand reaching from the right side, about to scoop some salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a convenient and flavorful option that works very well for this chicken salad.

Can I prepare this salad in advance?

Absolutely. Preparing the salad a few hours or even a day ahead allows the flavors to blend more deeply, making it taste even better.