There’s something instantly comforting about a bowl of chicken salad—creamy, tangy, and endlessly adaptable. Flavored Dill Pickle Chicken Salad takes that cozy classic and gives it a lively, seasonal twist: bright dill, crunchy pickles, and tender chicken come together for a dish that feels fresh enough for spring picnics and hearty enough for cool-weather lunches. If you love a balance of creamy and crisp, this is a recipe worth trying. For a taste of how fall and tangy flavors pair, I often think back to salads that blend sweet and savory—like those fall-forward salads featuring Honeycrisp apples—to inspire seasonal serving ideas that playful contrast.
Ingredients & Equipment
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup dill pickles, diced
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup red onion, diced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Notes:
- Use a rotisserie chicken for speed, or cook your own (see Step-by-Step variations below).
- Choose dill pickles with a flavor profile you enjoy—crunchy bread-and-butter or classic dill chips both work, but adjust sweetness/sourness accordingly.
- If you prefer a lighter version, swap half the mayonnaise for plain Greek yogurt.
Helpful tools
- Large mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Forks for shredding chicken
- Airtight containers for storage
- Optional: blender or food processor (for a smoother dressing), baking tray (if roasting chicken), and a meat thermometer (if cooking chicken from raw).
Step-by-Step Instructions (with tips)
In a large mixing bowl, combine the shredded chicken, diced dill pickles, mayonnaise, mustard, red onion, and fresh dill.
Tip: If your pickles are extra juicy, place them on paper towels for a minute to blot excess liquid—this keeps the salad from getting watery.Mix until all ingredients are well combined.
Tip: Use a spatula or wooden spoon to fold ingredients rather than beating; gentle folding preserves the chicken’s texture and keeps the pickles crunchy.Season with salt and pepper to taste.
Tip: Start with a small pinch of salt—dill pickles already add sodium—and add more after chilling if needed.Chill in the refrigerator for at least 30 minutes before serving.
Tip: Allowing the salad to rest helps the flavors meld. If you can chill it for 1–2 hours, the dill and pickle flavor will deepen.Serve on a sandwich, in a wrap, or on a bed of lettuce.
Tip: For sandwiches, use a hearty bread or a toasted croissant. If serving on lettuce, butter lettuce or crisp romaine are great choices.
Variations and cooking tips:
- Chicken options: Roast, boil, or poach your chicken, or shred leftover rotisserie chicken. Roasted chicken gives a deeper savory flavor and slightly crisp edges; poached or boiled chicken yields a softer, milder base that absorbs dressing well. If roasting, place breasts on a baking tray, drizzle with olive oil, season, and roast at 400°F (200°C) for 20–25 minutes until a thermometer reads 165°F (74°C). For poaching, simmer chicken breasts gently in seasoned broth for 12–15 minutes.
- Texture swaps: For extra crunch, add diced celery or chopped toasted almonds; for creamier texture, mash half the pickles into the mayo before mixing.
- Flavor boosts: Stir in a squeeze of lemon juice, a dash of hot sauce, or a teaspoon of celery seed for extra complexity.
- Make it lighter: Replace half the mayonnaise with Greek yogurt and add a tablespoon of olive oil for richness without as many calories.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate in an airtight container within two hours of making. Properly stored, the salad will keep for 3–4 days. Because pickles release moisture over time, give the salad a quick stir before serving and adjust seasoning if needed.
- If you’re concerned about sogginess, store the dressing (mayo, mustard, herbs) separately from the shredded chicken and pickles. Combine just before serving.
Freezing
- I don’t recommend freezing dill pickle chicken salad once mixed—mayonnaise and pickles change texture when frozen and thawed. If you want make-ahead convenience, freeze cooked shredded chicken (plain, without dressing) in portioned freezer bags for up to 3 months. Thaw in the refrigerator and mix with other ingredients on the day you plan to serve.
Make-ahead strategies
- Assemble the components up to 24 hours in advance: chop onions, dice pickles, and mix the dressing. Store components separately and toss together within a day for the freshest texture.
- For quick meal prep, portion salads into single-serve containers for lunches. Keep a small ice pack in lunch bags to maintain freshness.
Portioning advice
- Two cups of shredded chicken makes roughly 4 servings when combined with the other ingredients, depending on whether it’s a main course or side. If serving as a sandwich filling, plan for about 1/2 to 3/4 cup per sandwich.
How to Use / Serve This Dish
Classic serving ideas
- Sandwiches: Layer the salad between slices of sourdough or rye with crisp lettuce and tomato for a balanced bite.
- Wraps: Spoon into a whole wheat or spinach wrap, add avocado slices and shredded carrots, and roll tight for an on-the-go lunch.
- Salad plate: Serve over mixed greens with cucumber, cherry tomatoes, and a lemon wedge for a lighter meal.
Creative pairings
- Brunch boards: Add portions of the dill pickle chicken salad to a board with sliced cheeses, pickled veggies, crackers, and fruit for a casual gathering.
- Stuffed avocados: Halve ripe avocados and scoop in a couple of spoonfuls for a low-carb, elegant presentation.
- Pickle-forward pairing: Try adding a side of crispy baked potato wedges or a dill pickle coleslaw for texture contrast.
Flavor match suggestions
- Cheese pairings: Sharp cheddar, smoked gouda, or a creamy havarti complement the tanginess of the pickles.
- Beverage pairings: A crisp white wine like Sauvignon Blanc or a bright iced tea keeps the palate refreshed.
- Seasonal ideas: In cooler months, serve the salad on toasted baguette slices with melty cheese; in summer, use fresh garden herbs and crisp greens.
For inspiration on how different proteins and broths can transform a comforting bowl, you might enjoy the aromatic take on soups like an aromatic ginger garlic chicken noodle soup, especially when thinking about ways to repurpose cooked chicken.
And if you’re a fan of bold pickle flavors in unexpected places, consider pairing this salad with other pickle-forward dishes like the best pickle pizza recipe for a fun, crunchy contrast.
FAQ
Q: Can I use canned chicken for this recipe?
A: Yes, canned chicken works in a pinch and keeps prep super fast. Drain it well and fluff with a fork before mixing. Freshly cooked or rotisserie chicken usually gives the best texture and flavor, but canned chicken is fine for convenience.
Q: How long will this chicken salad last in the fridge?
A: Stored in an airtight container, it will keep for about 3–4 days. Because of the pickles, the salad may become slightly more briny over time—taste before serving and adjust salt/pepper if necessary.
Q: What are good substitutions for mayonnaise?
A: Use plain Greek yogurt for a tangier, lighter option (good swap: half mayo, half Greek yogurt), or use a vegan mayo if you need dairy-free. Avocado mashed into the dressing can also add creaminess and richness.
Q: Can I make this spicy or milder for picky eaters?
A: Absolutely. To spice it up, add a teaspoon of sriracha or a pinch of cayenne. To make it milder, reduce the red onion quantity and choose milder pickles (or rinse pickle slices briefly to remove some brine).
Additional Tips & Troubleshooting
- Too watery? Drain chopped pickles on paper towels and reduce additive liquids. Refrigeration helps the salad firm up.
- Too bland? Add a teaspoon of pickle brine, a squirt of lemon, or a pinch of sugar to balance acidity.
- Want deeper flavor? Fold in a tablespoon of finely chopped capers or a teaspoon of smoked paprika for complexity.
Conclusion
Flavored Dill Pickle Chicken Salad is one of those reliably comforting, from-scratch dishes that feels like a hug in a bowl—creamy, tangy, and delightfully crunchy. Whether you’re making it for weekday lunches, a lazy weekend picnic, or as a quick sandwich filling for hungry family members, it’s easy to adapt, make-ahead friendly, and full of personality. If you’d like to see other takes or inspiration from established recipe creators, check out a classic Dill Pickle Chicken Salad for a tried-and-true variation. For a higher-protein spin and nutritional notes, there’s a helpful version at Dill Pickle Chicken Salad – High-Protein Recipe. And for a Southern-style approach that leans into comfort and tradition, take a look at this Dill Pickle Chicken Salad – Southern Bite. I hope this recipe inspires you to stir up something flavorful—please try it, tweak it, and share your favorite variations with family and friends. Happy cooking!
Dill Pickle Chicken Salad
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for speed or cook your own.
- 1 cup dill pickles, diced Choose a flavor profile you enjoy.
- ½ cup mayonnaise For a lighter version, replace half with Greek yogurt.
- 1 tablespoon mustard
- ¼ cup red onion, diced
- 1 tablespoon fresh dill, chopped
- to taste salt and pepper Start with a small pinch as pickles add sodium.
Instructions
Preparation
- In a large mixing bowl, combine the shredded chicken, diced dill pickles, mayonnaise, mustard, red onion, and fresh dill.
- Mix until all ingredients are well combined, using a spatula or wooden spoon to preserve the chicken's texture.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve on a sandwich, in a wrap, or on a bed of lettuce.
