Dill Pickle Chicken Salad is a fresh and tangy twist on a classic favorite. It combines tender chunks of chicken with the bright, zesty flavor of dill pickles, all mixed into a creamy dressing that brings everything together just right. The crunch of the pickles adds a nice texture, making each bite feel lively and satisfying.
I love making this salad because it’s so easy to whip up and full of flavor. The dill pickles give it that little zing that makes it stand out from regular chicken salad. Whenever I bring it to a picnic or potluck, people always ask for seconds—or the recipe!
One of my favorite ways to enjoy this salad is piled high on a soft sandwich roll with some crisp lettuce and a slice of tomato. It also goes great on a bed of greens if you want something lighter or served with crackers for a quick snack. Either way, it’s a simple dish that feels special every time.
Key Ingredients & Substitutions
Cooked Chicken: Use shredded or chopped chicken breast for a nice tender texture. Rotisserie chicken works great if you want to save time. You can also try shredded turkey for a different twist.
Dill Pickles: This is the star that adds the tangy crunch. If you can, mix sour and half-sour pickles for a balanced flavor. For a milder taste, try bread-and-butter pickles, but avoid sweet varieties to keep the tangy vibe.
Cucumber: Adds freshness and crunch. English cucumbers are perfect because of their thin skin and fewer seeds, but regular cucumbers work too. Peel them if you prefer a softer texture.
Mayonnaise & Sour Cream: These create the creamy dressing. You can swap sour cream for Greek yogurt to lighten it up. If avoiding mayo, try mashed avocado for creaminess with a health boost.
Fresh Dill: Fresh dill brightens up the flavor and ties the salad together. If fresh isn’t available, dried dill works but use less as it’s more concentrated.
How Do You Get the Best Flavor and Texture in Dill Pickle Chicken Salad?
The key is balancing crunch, creaminess, and tang. Here’s how I do it:
- Use a mix of pickles and fresh cucumber for different textures.
- Chop ingredients into similar bite-sized pieces for even bites.
- Make the dressing separately and mix gently to avoid mushiness.
- Let the salad chill at least 30 minutes to blend the flavors well.
- Taste and adjust salt and pepper at the end—pickles already add saltiness.
These steps ensure each spoonful is fresh, zingy, and creamy without being soggy.
Equipment You’ll Need
- Large mixing bowl – I use this to combine everything easily and keep ingredients contained.
- Whisk or fork – makes blending the dressing smooth and lump-free.
- Cutting board and knife – for chopping pickles, cucumbers, and green onions with precision.
- Measuring cups and spoons – for accurately adding mayo, sour cream, and seasonings.
- Serving bowl or platter – to present your salad in a pretty way once it’s ready.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different protein twist.
- Add diced apples or grapes for a touch of sweetness that contrasts nicely with the tang.
- Mix in crumbled feta or cheddar cheese for extra flavor and creaminess.
- Use fresh herbs like parsley or basil instead of dill for a different herbal note.
Dill Pickle Chicken Salad
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup dill pickles, chopped (try half sour and half half-sour if possible)
- 1/2 cup cucumber, chopped
- 1/4 cup green onions, sliced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Time Needed
This recipe takes about 10 minutes to prepare, plus at least 30 minutes in the fridge to chill and let the flavors mingle. It’s quick to put together and perfect for a fresh, tasty meal or snack.
Step-by-Step Instructions:
1. Combine the Main Ingredients:
In a large mixing bowl, add the cooked chicken, chopped dill pickles, cucumber, and sliced green onions. Give them a gentle mix to start combining the ingredients.
2. Make the Dressing:
In a smaller bowl, whisk together the mayonnaise, sour cream, Dijon mustard, fresh dill, garlic powder, salt, and pepper until smooth and creamy. This dressing is what makes the salad flavorful and tangy!
3. Mix It All Together:
Pour the creamy dressing over the chicken and veggie mixture. Gently fold everything together until all the pieces are well coated with the dressing.
4. Taste and Adjust:
Give your salad a quick taste test. Add a little more salt or pepper as you like. The pickles add some saltiness already, so adjust carefully.
5. Chill and Serve:
Cover the bowl and refrigerate the salad for at least 30 minutes. This helps the flavors blend beautifully. When ready, scoop onto sandwiches, serve over greens, or enjoy with crackers. Garnish with a sprig of fresh dill for a pretty touch!
Can I Use Rotisserie Chicken for This Salad?
Absolutely! Rotisserie chicken is a great shortcut and adds wonderful flavor. Just shred or chop it before mixing with the other ingredients.
How Long Can I Store Dill Pickle Chicken Salad?
Store the salad in an airtight container in the fridge for up to 3 days. Stir before serving, as the dressing may thicken and ingredients can settle.
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt works well to lighten up the dressing while keeping it creamy. Use the same amount as sour cream in the recipe.
What Can I Serve With Dill Pickle Chicken Salad?
This salad is delicious on sandwich bread, crackers, or a bed of fresh lettuce. It also pairs nicely with fresh veggies or as a side to grilled dishes.
