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The Ultimate Tangy Dill Pickle Chicken Salad

A close-up mound of creamy dill pickle chicken salad featuring shredded chicken, chopped pickles, and red onion on a white plate.

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Make this creamy, tangy dill pickle chicken salad recipe. It uses simple ingredients to create a flavorful sandwich filling perfect for a quick lunch.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped dill pickles
  • 2 tablespoons dill pickle juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. Add the mayonnaise, chopped dill pickles, dill pickle juice, celery, red onion, dried dill weed, and Dijon mustard to the bowl.
  3. Mix all ingredients together until the chicken is evenly coated and the salad is creamy.
  4. Taste the mixture and season with salt and pepper as needed.
  5. Cover the bowl and chill the dill pickle chicken salad in the refrigerator for at least 30 minutes to allow the flavors to combine.
  6. Serve cold on bread, crackers, or lettuce wraps.

Notes

  • For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
  • If you prefer a stronger pickle flavor, add 1 tablespoon of finely chopped fresh dill.
  • This recipe works well with rotisserie chicken for an even quicker preparation.

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