This isn’t just another chicken salad recipe! Dill pickle chicken salad combines tangy pickles, dill pickle juice, celery, and perfectly shredded chicken for a potluck salad or quick lunch that stands far out from all the rest.
This Chicken Salad Is a Meal Prep Superstar
This creamy dill pickle chicken salad is everything you love about classic chicken salad but with a zippy pickled twist that’ll make your taste buds dance with happiness.
Quick-to-make and packed with tender shredded chicken breast, crunchy dill pickles, and fresh dill, it’s the perfect protein-packed lunch or potluck salad that gets better with time.
I’ve made plenty of chicken salad recipes in my day but this dill pickle version is a game-changer. The secret? A generous helping of chopped dill pickles and a splash of pickle juice in the mayo and sour cream dressing that takes this from good to extraordinary.
Enjoy!
Heidi’s Tips for Recipe Success
Refrigerated cooked chicken shreds easier than just cooked, still-warm chicken. If using just-cooked chicken, pat it dry before shredding.
Pickles vary in saltiness and brininess. Always give the salad a taste test and adjust the dressing’s seasoning if needed.
Use full-fat mayonnaise and sour cream. This is especially important if you’re meal prepping this chicken salad because lower fat alternatives will make the dressing watery.
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Cooked shredded chicken — Poached chicken breast keeps things light and clean-tasting while rotisserie chicken brings convenience and rich flavor. Baked chicken breast works well too. However you prep the chicken, you want it well-seasoned and moist so that it will shred easily.
- Dill pickles — Dill pickles deliver that bold, briny kick that only dill pickles can. Whether they’re from the store or my homemade spicy dill pickles, choose a crisp pickle with zippy brine. No soft or mushy pickles here.
- Celery — Thank you, celery, for your crunch and hint of green to make this salad look as good as it tastes.
- Mayonnaise — Mayo brings richness and creaminess. Choose a full-fat mayo because while you may think you’ll save by choosing a low-fat version, the salad may turn watery due to its stabilizers.
- Sour cream — Sour cream lightens up what would otherwise be a mayo-heavy dressing, adding a subtle tang that makes everything pop.
- Pickle juice — That splash of pickle brine double-downs the pickle power.
- Spices — Onion powder adds depth without being overwhelming, while fresh dill brightens the salad and bolsters that dilly flavor.
Heidi’s Tip: If you like an extra saucy chicken salad, double the dressing ingredients and add more to your taste.
How to Make Dill Pickle Chicken Salad
- Start with shredding the chicken. I like using the food processor method or shredding in the stand mixer with the paddle attachment because it gives you perfectly shredded chicken in seconds.
Heidi’s Tip: Don’t overprocess the chicken. We want shreds, not paste.
- Next up, chop the pickle and celery. A few quick pulses in the food processor ensures everything’s evenly chopped without turning mushy. Of course, you can chop them up with your favorite chef’s knife, but the food processor is such a time saver.
- Mix the dressing. Whisk the dressing separately so that every bite gets perfectly seasoned.
- Sauce it up. Stir everything together until combined and get ready to enjoy. I like to add extra snips of dill to the top for the pretty factor.
Heidi’s Tip: If you have time, let the finished salad chill for at least an hour before serving for the flavors to meld.
Ways to Serve It
- Pile it high on whole wheat or toasted sourdough with potato chips on the side
- Sandwich between two croissant halves for a cafe-style sandwich
- Use butter lettuce leaves to make a lettuce wrap for a low-carb option
- Make it a girl dinner when you eat it with sturdy crackers
- Pile it into pita pockets with fresh greens
- Serve it over a bed of mixed greens or stuffed into ripe tomatoes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Dill Pickle Chicken Salad Recipe
Ingredients
- 1 ½ pounds poached chicken breast * (see note)
- 1 cup roughly chopped dill pickles
- ¾ cup roughly chopped celery
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons pickle juice
- 1 ½ teaspoons onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 sprigs fresh dill , chopped
Instructions
- Shred the chicken with two forks or cut the cooked chicken into 1-inch chunks, place in a food processor, and pulse 3-4 times until shredded. Or, place the chunked chicken in the bowl of a stand mixer fixed with a paddle and mix on low until the chicken is shredded. Transfer the shredded chicken to a large bowl and set aside.
- Add the dill pickles and celery to the food processor and pulse 3-4 times until chopped then add to the shredded chicken.
- In a medium bowl, whisk the mayonnaise, sour cream, pickle juice, onion powder, kosher salt, and freshly ground black pepper until mixed. Pour the dressing over the chicken, pickles, and celery then sprinkle with the fresh dill. Mix well until combined. Serve over a bed of lettuce or on bread as a sandwich.
Notes
Nutrition
Sides to Serve With Dill Pickle Chicken Salad
- Potato chips, tortilla chips, pita chips, or crudités
- Baked Garlic Fries
- Mixed Berry Salad
- Zucchini Fritters
- Arugula Salad with Shaved Parmesan
- Roasted Asparagus or Sweet Potatoes
Ingredient Substitutions
- Substitute Greek yogurt for the sour cream if you want a higher protein pickle chicken salad
- If eating the same day, you can use light mayonnaise or sour cream
- No fresh dill? Use 1 teaspoon dried dill instead
- Add chopped green onion or red onion for extra heat
- Use other tangy pickles like cornichons or try chopped pepperoncini or capers
- Use canned chicken in a pinch (though fresh is best!)
More Salad Recipes for Sandwiches
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