Flavored Dill Pickle Chicken Salad — Easy Dill Pickle Chicken Salad Recipe
I still remember the first time I tasted a dill pickle chicken salad at a summer potluck: the tang of the pickles cut through the creamy mayo and the fresh dill made every bite sing. Ever since, Flavored Dill Pickle Chicken Salad has been my go-to for quick lunches, picnic spreads, and those days when I want something comforting but bright. Growing up in a family that loved pickles, this dish felt like a modern twist on classic deli chicken salad — a little bit Southern charm, a little bit diner nostalgia — and it quickly became part of our regular rotation. If you like tangy, crunchy, and creamy textures together, this recipe will likely become a favorite.
I often pair it with a crisp side like avocado toast for a light meal — try this pairing here: Avocado Toast with Rocket Salad.
Who is this recipe for?
- This recipe is perfect for busy parents, meal-prep lovers, sandwich fans, and anyone who wants a quick, flavorful lunch or picnic dish.
Core ingredients overview:
- This dish combines shredded chicken, tangy dill pickles, creamy mayonnaise, Dijon mustard, finely chopped red onion, and fresh dill to create a crunchy, savory chicken salad that’s easy to make and perfect for sandwiches or over greens.
Tools & Ingredients
Tools you’ll need:
- Large mixing bowl
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Spoon or spatula for mixing
- Airtight container for storage
If you want a protein-forward twist, you can adapt this salad similarly to a pepper-forward chicken dish like this black pepper chicken.
Ingredients (with benefits):
- 2 cups cooked chicken, shredded – Lean protein that keeps you full and supports muscle repair.
- 1 cup dill pickles, diced – Adds tang and crunch; the brine brightens the whole salad.
- 1/2 cup mayonnaise – Creates a creamy base and binds the ingredients together.
- 1 tablespoon Dijon mustard – Brings a little acidity and depth of flavor.
- 1/4 cup red onion, finely chopped – Provides sharpness and crisp texture.
- 1 tablespoon fresh dill, chopped – Offers fresh herbal brightness and aromatic lift.
- Salt and pepper to taste – Enhances and balances all the flavors.
Instructions:
- Prepare your ingredients: shred 2 cups of cooked chicken, dice 1 cup of dill pickles, finely chop 1/4 cup red onion, and chop 1 tablespoon fresh dill.
- In a large mixing bowl, add the shredded chicken and diced dill pickles.
- Spoon in 1/2 cup mayonnaise and 1 tablespoon Dijon mustard.
- Add the finely chopped red onion and fresh dill to the bowl.
- Gently stir all ingredients with a spoon or spatula until evenly combined and coated.
- Taste and season with salt and pepper to your preference. Adjust mayo or mustard if you want it creamier or tangier.
- Chill the salad for at least 15–30 minutes to let flavors meld (optional but recommended).
- Serve chilled over mixed greens, in a sandwich, or with crackers.
FAQ
Q: Can I freeze this recipe?
A: Freezing is not recommended for best texture. Mayonnaise can separate and pickles become mushy after thawing. For longer storage, keep refrigerated in an airtight container for up to 3–4 days.
Q: What can I use instead of mayonnaise?
A: You can substitute Greek yogurt or a mix of Greek yogurt and a little olive oil for a lighter, tangy option. Note that texture and flavor will be different but still delicious.
Q: Can I use store-bought rotisserie chicken?
A: Absolutely. Rotisserie chicken is a great shortcut and keeps the recipe quick and easy.
Q: How can I make it spicier?
A: Stir in a small amount of chopped jalapeño, a dash of hot sauce, or a pinch of cayenne pepper to add heat.
Tips & Tricks
- Use cold chicken for the best texture: Chilled chicken holds together better and prevents the mayo from loosening too much.
- Dice pickles uniformly: Even-sized pickle pieces ensure every bite has a consistent crunch and flavor.
- Make it ahead for better flavor: Preparing the salad a few hours ahead gives the dill and pickles time to meld with the chicken. For another make-ahead lunch idea, try these Cheesy Garlic Chicken Wraps.
- Adjust creaminess slowly: Add mayonnaise in small increments until you reach your preferred creaminess — it’s easier to add than to remove.
Conclusion
If you liked this twist on a classic, you might enjoy seeing other variations on dill pickle chicken salad from different recipe sources: check out a comforting version at Dill Pickle Chicken Salad – Southern Bite, a flavorful take with bright additions at Dill Pickle Chicken Salad, and a high-protein interpretation here: Dill Pickle Chicken Salad – High-Protein Recipe.
Enjoy this Flavored Dill Pickle Chicken Salad — serve it, share it, and savor the tangy, creamy goodness. Always add
tag after Directions.
Dill Pickle Chicken Salad
Ingredients
- 2 cups cooked chicken, shredded Lean protein that keeps you full and supports muscle repair.
- 1 cup dill pickles, diced Adds tang and crunch; the brine brightens the whole salad.
- 1/2 cup mayonnaise Creates a creamy base and binds the ingredients together.
- 1 tablespoon Dijon mustard Brings a little acidity and depth of flavor.
- 1/4 cup red onion, finely chopped Provides sharpness and crisp texture.
- 1 tablespoon fresh dill, chopped Offers fresh herbal brightness and aromatic lift.
- Salt and pepper to taste Enhances and balances all the flavors.
Method
- Prepare your ingredients: shred chicken, dice dill pickles, finely chop red onion, and chop fresh dill.
- In a large mixing bowl, add shredded chicken and diced dill pickles.
- Spoon in mayonnaise and Dijon mustard.
- Add finely chopped red onion and fresh dill to the bowl.
- Gently stir all ingredients with a spoon or spatula until evenly combined and coated.
- Taste and season with salt and pepper to your preference. Adjust mayo or mustard if you want it creamier or tangier.
- Chill the salad for at least 15–30 minutes to let flavors meld (optional but recommended).
- Serve chilled over mixed greens, in a sandwich, or with crackers.