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Paul

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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups chopped cooked chicken rotisserie chicken works great2 ribs celery, finely diced (about ½ cup)¼ medium sweet onion, finely diced (about ⅓ cup)1 cup diced dill pickles1 tablespoon chopped fresh dill or 1 teaspoon dried dill, optional¾ cup mayonnaise (Duke’s recommended)2 tablespoons dill pickle juiceSalt and pepper, to taste

Method
 

  1. In a large mixing bowl, combine the chopped chicken, celery, onion, diced pickles, and dill (if using).
  2. In a separate small bowl, whisk together the mayonnaise and dill pickle juice until smooth.
  3. Pour the dressing over the chicken mixture. Stir everything until evenly coated and creamy.
  4. Season with salt and pepper to taste.
  5. Serve chilled on sandwiches, in lettuce wraps, with crackers, or enjoy by the spoonful.
  6. 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.