My Dill Pickle Chicken Salad is made with shredded chicken, celery, green onion, and pickles tossed in a creamy dill pickle dressing.
When I say pickles are one of my favorite foods I am not exaggerating. I eat a few a day and love them.
I love making recipes that I can add my favorite crunchy salty snack in. My Dill Pickle Chicken Salad is one of my favorites. You may think, "chicken salad with pickles?" Trust me- it is delicious!
I also love this recipe because it is super easy, and I can use leftover rotisserie or shredded chicken making it a breeze to put together.
This salad is great for lunch or a meal on the go. I also love to make it and have it on hand during the summer for a busy night or when it gets too hot to cook.
Ingredients
- shredded cooked chicken
- green onions
- dill pickles
- celery
- mayonnaise
- sour cream
- pickle juice from the jar
- dried dill
- garlic powder
- salt
- black pepper
What Type of Pickles?
I like to use a nice crunchy dill pickle. I love mine tart and sour. You can even use dill relish. If you use relish I would use ½ cup and not a full cup. You can always add more relish.
I do not recommend sweet relish for this recipe. I am not a fan of sweet pickle, and prefer a salty pickle for my Dill Pickle Chicken Salad.
Instructions
- In a medium covered bowl, add chicken, onion, pickles, and celery. Gently mix to combine.
- In a small bowl, mix the mayo, sour cream, pickle juice, dill, salt, pepper, and garlic powder.
- Combine the dressing with the chicken and gently stir.
- Cover and store in the fridge to chill for at least an hour. To store, keep covered in the fridge 3-4 days.
Tips for Making Chicken Salad
I love to use rotisserie chicken, but you can use chicken cooked and shredded at home as well.
Green yogurt is a good sub for mayo, or using half mayo and half yogurt to lighten up the chicken salad.
Letting the chicken salad sit in the fridge is key to making the flavors blend together.
Storing Chicken Salad
Store the chicken salad covered in the fridge for 3-5 days.
I do not typically like to freeze this recipe because I have found the dressing separates. I recommend freezing the chicken alone and then adding the dressing after it thaws.
Looking For More Pickle Recipes?
Easy Refrigerator Dill Pickles
Crispy Spicy Pickle Chicken Sandwich
Dill Pickle Pasta Salad With Ham
If you’ve tried my Dill Pickle Chicken Salad or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Dill Pickle Chicken Salad
Ingredients
- 3 ½ cups shredded cooked chicken
- ⅓ cup sliced green onions
- 1 cup chopped dill pickles
- ½ cup chopped celery
- ⅔ cup mayonnaise
- 2 tablespoon sour cream
- 1 ½ tablespoon pickle juice from the jar
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a medium covered bowl, add chicken, onion, pickles, and celery. Gently mix to combine.
- In a small bowl, mix the mayo, sour cream, pickle juice, dill, salt, pepper, and garlic powder.
- Combine the dressing with the chicken and gently stir.
- Cover and store in the fridge to chill for at least an hour. To store, keep covered in the fridge 3-4 days.
Repurposed Rotisserie Chicken
- Buffalo Chicken Pasta Salad from A Kitchen Hoor's Adventures
- California Chicken Club Wrap from Palatable Pastime
- Chicken Pesto Stuffed Peppers from Jolene's Recipe Journal
- Dill Pickle Chicken Salad from Cheese Curd In Paradise
- Easy Chicken Enchilada Casserole from Karen's Kitchen Stories
- Easy Lemon Chicken Risotto from That Recipe
- White Chicken Enchiladas from Jen Around the World
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Karen's Kitchen Stories
I love the twist that dill pickles add to this chicken salad. Can't wait to try it.
Jolene
What a perfect summertime lunch! Love dill pickles!
Karen (Back Road Journal)
I'll take a dill pickle over a sweet one any day. Your chicken salad sandwich certainly looks good.
Jennifer
This chicken salad is right up my alley! It looks amazing and with dill pickles in it you can’t go wrong