Dill Pickle Chicken Salad Recipe is a must-try dish!
Creamy, crunchy, and loaded with tangy dill flavor, this chicken salad is anything but ordinary. Whether scooped on crackers, tucked into sandwiches, or enjoyed straight from the bowl, it’s a refreshing lunch or snack that delivers big pickle energy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: American
Ingredients
4 cups chopped cooked chicken (rotisserie chicken works great)
2 ribs celery, finely diced (about ½ cup)
¼ medium sweet onion, finely diced (about ⅓ cup)
1 cup diced dill pickles
1 tablespoon chopped fresh dill or 1 teaspoon dried dill, optional
¾ cup mayonnaise (Duke’s recommended)
2 tablespoons dill pickle juice
Salt and pepper, to taste
Instructions
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In a large mixing bowl, combine the chopped chicken, celery, onion, diced pickles, and dill (if using).
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In a separate small bowl, whisk together the mayonnaise and dill pickle juice until smooth.
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Pour the dressing over the chicken mixture. Stir everything until evenly coated and creamy.
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Season with salt and pepper to taste.
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Serve chilled on sandwiches, in lettuce wraps, with crackers, or enjoy by the spoonful.
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Store any leftovers in an airtight container in the refrigerator for up to 1 day. For best texture, consider stirring in the pickles just before serving if making in advance.
Notes
Use rotisserie chicken for a quick shortcut and added flavor.
Adjust the amount of pickle juice based on how tangy you like your salad.
Try serving on toasted bread, croissants, or cucumber slices for a low-carb option.