Dill Pickle Chicken Salad hits all the right notes: tangy pickles, fresh herbs, and tender chicken in a creamy dressing.
author’s note
The Pickle Twist I Never Knew I Needed!!
My family has always been completely obsessed with pickles. I swear if I open a jar in the fridge, someone appears in the kitchen within seconds asking for one. My kids especially love anything pickle flavored like this pickle dip, so I started wondering what would happen if I combined that tangy flavor with one of my favorite lunches: chicken salad.
Chicken salad is already such a staple around my house because it’s easy, quick, and everyone will actually eat it. But adding pickles completely transformed it.
The first time I made this Dill Pickle Chicken Salad, I added plenty of diced dill pickles, a little pickle relish for extra flavor, and lots of fresh herbs from my garden. The result was even better than I expected. It was creamy, bright, tangy, and packed with flavor in every bite.
My kids immediately claimed croissants as the best way to eat it, so that’s usually how I serve it now. But I also started scooping it onto cucumber slices for a quick snack or appetizer, and that might actually be my favorite way to enjoy it.
It’s fresh, flavorful, and one of those recipes that disappears fast.
Dressing Ingredients
Here’s what you’ll need for this Dill Pickle Chicken Salad Dressing:
- Sour Cream: Makes the dressing creamy and a little tangy.
- Mayo: Adds creaminess. Full-fat gives the best texture.
- Garlic Powder: Adds a mild garlic flavor.
- Lemon Juice: Adds brightness, cuts through the creaminess, and complements the pickles well.
- Dijon Mustard: Gives a nice tangy kick.
- Salt and Pepper: Adjust to taste; start light and add more as needed.
Dill Pickle Chicken Salad Ingredients
- Rotisserie Chicken: Makes prep quick! Dice it small for easy mixing.
- Dill Pickles: Adds a tangy crunch; make sure to dice pickles finely. These are my all-time favorite pickles! Use leftovers in this fried pickle dip.
- Pickle Relish: Adds a bit of sweet flavor to balance the tang.
- Green Onions: Adds mild onion flavor without being strong.
- Parsley: Freshens up the salad. Or swap with basil like I use in this basil chicken salad.
- Dill: Brings out the pickle flavor and adds freshness.
How To Make Dill Pickle Chicken Salad
- Dressing: In a bowl, mix sour cream, mayo, seasonings, lemon, and Dijon til smooth.
- Add The Rest: Add chicken, pickles, relish, onions, parsley, and dill to the dressing.
- Mix: Stir gently until everything is coated.
- Taste & Adjust: Add more salt or pepper if needed.
- Serve: Enjoy however you like.
Chelsea’s Recipe Tip
My Favorite Ways To Eat Dill Pickle Chicken Salad
- On Croissants: My kid’s favorite choice, soft and buttery!
- In Lettuce Wraps: Use romaine or butter lettuce for a low-carb option.
- With Crackers: Perfect for snacking or as an appetizer.
- Over Greens: Spoon over mixed greens or arugula for a salad.
- On Cucumber Slices: Great for a bite-sized appetizer or snack.
- In Avocado Halves: Scoop into halved avocados for a delicious, creamy combo.
Storage
- Store leftover dill pickle chicken salad in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days.
- If the salad thickens after chilling, stir in a small spoonful of mayo or sour cream before serving.
More Chicken Salad Recipes:
Dill Pickle Chicken Salad
Video
Equipment
Ingredients
- 1/2 cup sour cream
- 3/4 cup mayo
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1-1/2 teaspoon Dijon-style mustard
- Salt and Pepper
- 3 cups diced rotisserie chicken
- 1 cup finely diced pickles
- 1/4 cup pickle relish
- 1/3 cup thinly sliced green onions
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- Serving suggestions see note 1
Instructions
- In a large bowl, combine all the dressing ingredients. Add salt and pepper to taste (I add 1/4 teaspoon each). Whisk until smooth.
- Add all chicken salad ingredients to the bowl with the dressing. Gently stir until everything is well coated. Taste and adjust seasonings as needed.
- Choose your favorite way to serve this chicken salad (see note 1).
Recipe Notes
- On a thick sliced cucumber with microgreens
- On toasted bread
- In lettuce wraps with butter or Romaine lettuce
- Spooned into halved avocados
- Over mixed greens or arugula
- Straight from the bowl or with crackers
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Recipe is excellent. I made it last year for my Christmas party and there was none left. I’ll be making it again this year. Awesome!!! Thanks.
So thrilled to hear this! Thanks D!
Fabulous
So thrilled this was a hit! Thanks Jilly!
Delicious
So thrilled you enjoyed this! Thanks Sue!