Dill Pickle Chicken Salad

​This dill pickle chicken salad is a tangy twist on the traditional one. Full of crunchy veggies and those tangy pickles, you are going to love making this into sandwiches!

delicious chicken salad with dill pickle flavor on a lettuce leaf

Raise your hand all my dill pickle lovers!! Have you tried my dill pickle pasta salad yet? If so, you are going to love this recipe.

This is one of my favorite chicken salad recipes of all time, and I have a few. This easy chicken salad recipe and this copycat Zoes Kitchen Chicken Salad. Both are delicious, but this one is may fave!

Crunchy pickles and tender chicken. it’s a delicious way to use up leftover chicken and get some tangy pickle flavor in the process.

And as with most chicken or tuna salad recipes, you can leave out any of the things you don’t like (a friend of mine doesn’t like anything “crunchy” in his) or add what you do like.

shredded boneless skinless chicken breasts and other ingredients in individual bowls

Ingredients Needed

Chicken – Cooked, shredded white meat chicken, Feel free to use dark meat if you prefer.

Pickles – Diced dill pickles. You can also use garlic or kosher dill.

Onion – Diced red onion. Substitute white or sweet onion.

Celery – Diced celery or you can substitute green bell peppers if you prefer.

Mayo – Duke’s is my favorite brand because it’s so creamy. Use your favorite but I don’t recommend using Miracle Whip.

Sour cream – Use regular, low fat, or fat free. You can also substitute plain Greek yogurt.

Mustard – Dijon mustard or substitute yellow mustard. Honey mustard might also be a good choice!

Spices – Fresh dill, salt, garlic powder, onion powder, and black pepper. Substitute dried dill if that’s what you have. Just use half the amount.

Pantry staples – Dash of hot sauce. This is optional!

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make this Dill Pickle Chicken Salad Recipe

First: In a large mixing bowl combine the shredded chicken, pickles, onion, and celery.

Second: In a small bowl, combine the mayo, sour cream, mustard, dill, and spices. Mix to combine. Adjust the seasoning and add the hot sauce if you want to.

Third: Pour dressing over the chicken mixture and gently fold to combine. Refrigerate for at least 30 minutes to let the flavors mix.

Fourth: Garnish with green onions if you like. Serve on crackers, lettuce cups, sandwich bread, croissants, crostini, etc.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

dill pickle chicken salad is a great low carb option

Best Pickles To Use

I like the regular sour dill pickles. These are sometimes call polish dill pickles. But you can use sweet relish, bread and butter pickles, kosher dill, and even garlic pickles.

And no, it’s not lazy to use pickle relish. Feel free to use it as I know it’s easier. I just like to have my pickle pieces a little larger so I get some extra crunch.

scoops of creamy salads with a sprig of fresh dill on top of them and crackers around them

Serving Suggestions

  • Sandwiches – Use croissants, pita bread, or even slider buns.
  • Cups – Add a salad scoop to a butter lettuce cup.
  • Lettuce wraps – Make it gluten free by wrapping lettuce leaves.
  • Crackers/Toast – Serve with crackers as a light snack or appetizer.
  • It’s great with potato chips too.
chicken salads make for easy lunches on busy days

How long does it last?

Leftover dill pickle chicken salad last 3-5 days in the fridge if you store it in an airtight container. You can even make it ahead of time. Up to 3 days.

I like to make it at least 1 day in advance so the pickle flavor can really mix with the chicken.

Can I freeze it?

I don’t recommend freezing it. The mayo and sour cream can separate and get watery when you thaw it out.

scoop of salad on a lettuce leaf

Tips for No Leftovers

  • Servings vary depending on how you decide to serve it. You might need more for a wrap than you do if you just eat it with crackers.
  • Chop the chicken, veggies, and pickles in small pieces to make it easier to eat.
  • If it seems a little dry, add in a little extra pickle juice or another teaspoon or two of mayo.
  • A fresh diced jalapeno will add a little kick to it.
  • Adjust the seasoning after it’s mixed. Depending on how you cooked the chicken, you may or may not need more salt and pepper. 
  • Use rotisserie chicken, like a Costco chicken for more flavor. This is a great recipe to substitute tuna in.
  • I love to use dill pickles because I am a sucker for that tangy sour taste. Feel free to use part dill or sour pickles, and some bread and butter, or sweet pickles to balance it out.
  • Miracle Whip does not have the same flavor as regular mayonnaise. I recommend using mayo in this recipe but you do you.
  • I don’t usually add hard-boiled eggs to my chicken salad but I do for my tuna. I add them to my ham salad too.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

collage of chicken salad pictures

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

dill pickle chicken salad on lettuce leaf

Dill Pickle Chicken Salad

This dill pickle chicken salad is a tangy twist on the traditional chicken salad recipe.
Give me a rating:)
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Calories: 162kcal
Author: Jennifer Stewart

Ingredients

  • 3 cups chicken cooked, shredded
  • 1 ¼ cups dill pickles chopped
  • ¼ cup red onion diced
  • ¼ cup celery diced
  • 3 tablespoons mayo
  • ¼ cup sour cream or plain Greek yogurt
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh dill chopped (1 teaspoon dried)
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper

Instructions

  • In a large bowl combine the shredded chicken, pickles, onion, and celery.
  • In a small bowl, combine the mayo, sour cream, mustard, dill, and spices. Mix to combine.
  • Taste and adjust the seasoning if needed. This is the time to add the hot sauce if you want to.
  • Pour dressing over the chicken mixture and gently fold to combine.
  • Refrigerate for at least 30 minutes to let the flavors mix.
  • Serve on crackers, lettuce cups, sandwich bread, croissants, crostini, etc.

Notes

  • Servings vary depending on how you decide to serve it. You might need more for a wrap than you do if you just eat it with crackers.
  • Chop the chicken, veggies, and pickles in small pieces to make it easier to eat.
  • Substitute low fat or fat free mayo and sour cream.
  • If it seems a little dry, add in a little extra pickle juice or another teaspoon or two of mayo.
  • A fresh diced jalapeno will add a little kick to it.
  • This is a great recipe to substitute tuna in!
  • Adjust the seasoning after it’s mixed. Depending on how you cooked the chicken, you may or may not need more salt and pepper. 
  • Use rotisserie chicken for more flavor. A Costco chicken would be great in this.
  • I love to use dill pickles because I am a sucker for that tangy sour taste. Feel free to use part dill or sour pickles, and some bread and butter, or sweet pickles to balance it out.
  • Miracle Whip does not have the same flavor as regular mayonnaise. It’s pretty much a “dressing” all on it’s own with a unique flavor. I recommend using mayo in this recipe but you do you.
  • I don’t usually add hard-boiled eggs to my chicken salad but I do for my tuna. This is totally optional but if you like them, go for it! I add them to my ham salad too.

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 2g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 600mg | Potassium: 354mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 0.5mg

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