Hey y'all! If you love bold, tangy flavors with a satisfying crunch, this Savory Dill Pickle Chicken Salad is about to become your new lunchtime crush. It's creamy, zippy from plenty of dill pickles and pickle juice, and so versatile—great for sandwiches, lettuce wraps, meal prep, or picnic spreads. Let’s get cooking!
Why You'll Love This Savory Dill Pickle Chicken Salad
- Big dill pickle flavor with a creamy, tangy dressing and crunchy bites in every forkful.
- Quick to make—15 minutes if using cooked chicken, ideal for busy weekdays.
- Perfect for meal prep, picnics, potlucks, or easy grab-and-go lunches.
- Customizable with add-ins like cheddar, eggs, or Greek yogurt for a lighter twist.
- Family-friendly and naturally gluten-free when served on lettuce wraps or GF bread.
Yield: About 4 cups (serves 4-6) | Prep Time: 15 minutes | Cook Time: 0 minutes (with cooked chicken) or 12–25 minutes to cook chicken | Total Time: 15 minutes (with cooked chicken) or up to 40 minutes
Ingredients for Savory Dill Pickle Chicken Salad
- 3 cups cooked chicken breast, finely chopped or shredded (about 1 lb / 450 g)
- ¾ cup dill pickles, finely chopped (about 100 g)
- ½ cup celery, finely diced (about 2 ribs)
- ¼ cup red onion, minced
- 2 tablespoons fresh dill, chopped
- ⅔ cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 2 tablespoons dill pickle juice (from the jar)
- 2 teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon celery seed (optional)
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- Optional add-ins: 1 hard-boiled egg, diced; ½ cup shredded sharp cheddar; 1 teaspoon sugar or ½ teaspoon honey to soften acidity
How to Make Savory Dill Pickle Chicken Salad
Step 1: Cook or Prep the Chicken
If starting with raw chicken, cook one of these ways, then cool and chop:
- Oven-roast: Preheat to 400°F (205°C). Rub 1 lb (450 g) chicken breasts with oil, salt, and pepper. Roast 22–25 minutes until the thickest part hits 165°F (74°C). Rest 10 minutes, then chop.
- Poach: Simmer chicken breasts gently in salted water (just below a boil) 10–12 minutes, until 165°F (74°C). Rest 5 minutes, then chop.
Or use store-bought rotisserie chicken for the fastest option.
Step 2: Chop the Crunchy Mix-ins
Finely chop the dill pickles, celery, red onion, and fresh dill so every bite of this Savory Dill Pickle Chicken Salad has even texture.
Step 3: Whisk the Tangy Dressing
In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, pickle juice, Dijon, garlic powder, onion powder, celery seed, salt, and pepper until smooth and creamy.
Step 4: Combine
Add chicken, pickles, celery, red onion, and dill to the bowl. Fold until everything is well coated. Taste and adjust salt, pepper, or pickle juice.
Step 5: Chill and Serve
For best flavor, cover and chill 20–30 minutes before serving. Serve your Savory Dill Pickle Chicken Salad on croissants, toast, lettuce wraps, or with crackers.
Notes for the Best Dill Pickle Chicken Salad
- Use crunchy, good-quality refrigerated dill pickles for the brightest flavor and best snap.
- If poaching chicken, keep the water at a gentle simmer for juicy, tender results—this poached chicken guide from Serious Eats is spot-on.
- For a lighter dressing, swap half the mayo for Greek yogurt; it adds tang and protein without losing creaminess.
Savory Dill Pickle Chicken Salad Variations
- Spicy Dill Pickle Chicken Salad: Add 1–2 teaspoons hot sauce and 1 finely chopped pickled jalapeño.
- Herby Ranch Twist: Use 2 tablespoons ranch seasoning in place of Dijon and celery seed; add extra dill.
- Low-Carb Crunch Bowl: Serve over chopped romaine with sliced cucumbers, cherry tomatoes, and extra pickles.
Equipment for Dill Pickle Chicken Salad
- Cutting board and sharp chef’s knife
- Large mixing bowl
- Measuring cups and spoons
- Whisk and spatula
- Baking sheet or saucepan (if cooking chicken)
- Instant-read thermometer (for 165°F/74°C doneness)
Storage for Savory Dill Pickle Chicken Salad
Store in an airtight container in the fridge for 3–4 days at or below 40°F (4°C). Do not freeze—the mayo-based dressing may separate. For food safety, cooked chicken should reach 165°F (74°C); see the USDA safe temperature guide for reference.
Serving & Pairings for Dill Pickle Chicken Salad
- Pile onto buttery croissants, toasted sourdough, or brioche buns.
- Keep it light with lettuce wraps, cucumber cups, or over a salad mix.
- Pair with kettle chips, sliced tomatoes, crunchy carrots, or a cup of tomato soup.
- Fruit sides like grapes or pineapple balance the savory, tangy notes of this Savory Dill Pickle Chicken Salad.
Pro Tips for Savory Dill Pickle Chicken Salad
- Pat chopped pickles dry with a paper towel so the dressing stays creamy, not watery.
- Chill at least 20 minutes before serving; the flavors meld and the texture firms up.
- Batch prep safely: cool cooked chicken quickly and refrigerate promptly per food safety best practices.
Savory Dill Pickle Chicken Salad FAQ
Can I use canned chicken? Yes—drain it well and use 3 cups. The texture is softer but still tasty with the crunchy add-ins.
How do I make it lighter? Swap half (or all) of the mayo for Greek yogurt and add an extra teaspoon of pickle juice for tang; here are some Greek yogurt benefits to consider.
Can I make it ahead? Absolutely—prepare up to 24 hours in advance. If making sandwiches for later, store the salad and bread separately to avoid sogginess.
Ingredients
- 2 cups cooked chicken breast, shredded
- ¾ cup dill pickles, chopped
- ½ cup celery, diced
- ¼ cup red onion, finely chopped
- ½ cup mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
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1In a large mixing bowl, combine the shredded chicken, chopped dill pickles, diced celery, and red onion.
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2In a separate small bowl, whisk together mayonnaise, Dijon mustard, fresh dill, garlic powder, salt, and black pepper until smooth.
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3Pour the dressing over the chicken and vegetables and stir until everything is evenly coated.
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4Taste and adjust seasoning with additional salt, pepper, or more dill if desired.
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5Cover and refrigerate for at least 15 minutes to allow flavors to meld before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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