This delicious dill pickle chicken salad is quick and easy. You will love the creaminess from the mayo, the crunch from the onions and celery, and the touch of tang from the dill pickles.
I love this chicken salad. It is easy, tasty, and always enjoyed. I grow fresh dill in my garden, and it is so delicious in this chicken salad. This salad is delicious on fresh croissants, with broccoli salad or creamy pea salad and fresh peach tea.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cooked chicken: Any cooked chicken works with this recipe. I like to use rotisserie chicken because it tastes so good and is very convenient.
- Onion: I like the vibrant color of the red onion, but you can use a sweet yellow onion.
- Dill pickles: It is best to use fresh chopped dill pickles instead of dill pickle relish.
- Mayonnaise: Duke’s is my go-to mayo for chicken salad, but you can use any mayo you like.
- Mustard: Use just a touch of Dijon mustard for a little tang.
- Fresh dill: This delicious salad calls for fresh dill, but you could use dried dill in a pinch.
How to Make Dill Pickle Chicken Salad
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Combine the chicken, celery, red onion, chopped dill pickles, mayonnaise, mustard, and fresh dill. Stir in 1-2 tablespoons of pickle juice. Season with salt and freshly ground black pepper to taste.
Preparation Tips and Storage
- Chop everything fairly small so you get a little bit of everything in every bite.
- Stir in just a touch of pickle juice. 1-2 tablespoons is usually all that is needed. If you are preparing this chicken salad ahead of time, hold off on that step until you serve it, stirring and judging the consistency.
- Over time, chicken salad can become a little watery because the celery and pickles release moisture. If this happens, carefully drain any excess moisture and add a bit of mayo to thicken it back up. Add 1 tablespoon at a time until you reach the desired consistency.
- Store it in an airtight container in the fridge for up to 3 days. Remove any excess puddling moisture, stir, and if needed, add 1-2 tablespoons of mayo.
Serving Suggestions for Dill Pickle Chicken Salad
- Vegetable salad: chickpea salad, three bean salad, broccoli salad, or marinated cucumbers and onions
- Pasta salad: Greek pasta salad, macaroni salad, couscous salad, or dill pickle pasta salad
- Chips: potato, kale, or veggie
- Potato salad: loaded baked potato salad, dill pickle potato salad, or Southern potato salad
If You Like This, Try These
Dill Pickle Chicken Salad
You will love this quick and easy mayonnaise-based Dill Pickle Chicken salad with rotisserie chicken, tangy dill pickles, and fresh dill.
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Servings: 6 servings
Calories: 293kcal
Ingredients
- 3 cups cooked chopped chicken
- 1 rib celery chopped (¼-⅓ cup)
- ¼ cup diced red onion
- ¾ cup chopped dill pickles
- ⅔ cup mayonnaise
- ½ teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1-2 tablespoons pickle juice (see notes)
- salt to taste
- freshly ground black pepper to taste
Instructions
- Combine the chicken, celery, red onion, dill pickles, mayonnaise, mustard, and fresh dill.
- Stir in 1-2 tablespoons of pickle juice to reach desired consistency,
- Season with salt and freshly ground black pepper to taste.
Notes
- Chop everything fairly small so you get a little bit of everything in every bite.
- Stir in just a touch of pickle juice. 1-2 tablespoons is usually all that is needed. If you are preparing this chicken salad ahead of time, hold off on that step until you serve it, stirring and judging the consistency.
- Over time, chicken salad can become a little watery because the celery and pickles release moisture. If this happens, carefully drain any excess moisture and add a bit of mayo to thicken it back up. Add 1 tablespoon at a time until you reach the desired consistency.
- Store it in an airtight container in the fridge for up to 3 days. Remove any excess puddling moisture, stir, and if needed, add 1-2 tablespoons of mayo.
Nutrition
Calories: 293kcal | Carbohydrates: 2g | Protein: 18g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 63mg | Sodium: 261mg | Potassium: 237mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 534IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Stella
This was so tasty! I never would’ve thought to add pickles to chicken salad. My family loves anything with a little tang— and this was so good. Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Stella!
Melissa
This was delicious! Thank you for sharing!
Michelle
Oh my gosh, I wonder if I can swing a veggie version of this for myself! I LOVE dill in so many dishes in the summer.
Emily
I need to make this for my best friend next time she comes over! She is OBSESSED with dill pickles!
Beth Pierce
She will love it.
Monica B
Delicious! I never knew I liked dill pickles so much!
Lisa
I loveeeeeee dill pickles, now I am going to make this dill pickle chicken salad today. I have all the ingredients; my mouth is watering just looking at this…lol
Ben
I love that kick of bright, briny flavor the dill pickle gives the salad. It’s really good!
Beth Pierce
Thank you, Ben!
Julie H
I absolutely love dill pickles! This is such a fun twist on chicken salad. Thank you for sharing this recipe, we loved it.
Jenny
I loved this dill pickle chicken salad. It was delicious. My new favorite chicken salad.
Karen
Chicken salads are the best! I never had it with dill pickles actually. I can’t wait to make it, I can imagine the acidity of the dill would make the whole taste profile a lot more interesting.
Beth Pierce
Yes indeed, Karen! Enjoy!