Can I use canned chicken for this recipe?

Yes, you can use canned chicken in a pinch, though the texture won't be quite as nice as fresh cooked chicken. Make sure to drain it very well and break up any large chunks before mixing with other ingredients.

How do I prevent my chicken salad from becoming watery?

Make sure to pat your diced pickles dry before adding them to the salad. Also, if your chicken is freshly cooked, allow it to cool completely before making the salad. Warm chicken can cause the mayonnaise to break down.

Can I make this recipe dairy-free?

Absolutely! This recipe is naturally dairy-free if you use a dairy-free mayonnaise. Just check the labels to make sure there are no hidden dairy ingredients in your mayonnaise or pickles.

What's the best way to cook chicken for this salad?

For the juiciest chicken, I recommend poaching boneless, skinless chicken breasts or thighs in seasoned water until they reach 165°F internally. Let them cool before chopping. Alternatively, roasting chicken with a little olive oil, salt, and pepper at 375°F gives great flavor.

Dill Pickle Chicken Salad Recipe

Name: Dill Pickle Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups chopped, cooked chicken; 2 ribs celery (finely diced – about 1/2 cup); 1/4 medium sweet onion (finely diced – about 1/3 cup); 1 cup diced dill pickles; 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill) (optional); 3/4 cup mayonnaise; 2 tablespoons dill pickle juice; Salt, to taste; Pepper, to taste

This Dill Pickle Chicken Salad is a refreshing twist on traditional chicken salad that combines tender chunks of chicken with the tangy crunch of dill pickles. The bright, zesty flavors make it perfect for quick lunches, light dinners, or impressive party appetizers. Ready in just 15 minutes, this no-cook recipe is a lifesaver for busy weeknights when you need something delicious without spending hours in the kitchen!

Why You’ll Love This Recipe

Super Quick: From start to finish in 15 minutes—perfect for those “I need food now” moments!
Meal Prep Champion: Make it once, enjoy it for several meals throughout the week.
Versatile: Works as a sandwich filling, lettuce wrap, or straight-up salad.
Bold Flavors: The combination of dill pickles, fresh dill, and pickle juice creates a flavor profile that’s anything but boring.
No Cooking Required: If you use rotisserie chicken, you can skip the stove entirely!

Ingredients You’ll Need

Chicken: The star protein that serves as the hearty base. Use leftover roasted chicken or store-bought rotisserie chicken to save time.
Celery: Provides essential crunch and a fresh, light flavor that balances the richness of the mayo.
Sweet Onion: Adds a gentle bite without overwhelming the other flavors. Sweet varieties like Vidalia work beautifully here.
Dill Pickles: The game-changer! They bring tanginess, crunch, and that distinctive dill flavor that makes this salad special.
Fresh Dill: Optional but highly recommended for an herbaceous boost that complements the pickles perfectly.
Mayonnaise: Creates the creamy base for the dressing. Choose a good quality mayo for the best flavor.
Pickle Juice: The secret ingredient that amplifies the pickle flavor throughout the entire salad.
Salt and Pepper: Simple seasonings that bring everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Creamy Alternatives

Swap half the mayonnaise for Greek yogurt for a tangier, lighter version
Try using sour cream or avocado for a different creamy texture

Mix-In Ideas

Add diced hard-boiled eggs for extra protein
Mix in some dijon mustard for a sharper flavor
Toss in some crispy bacon bits for a smoky element
Include diced apple or grapes for a sweet contrast

Spice It Up

Add a dash of hot sauce or cayenne pepper for heat
Include some fresh cracked black pepper or everything bagel seasoning

How to Make Dill Pickle Chicken Salad

Step 1: Prepare the Salad Base

Combine the chopped chicken, diced celery, finely diced sweet onion, diced dill pickles, and fresh dill in a large bowl. Mix gently to distribute ingredients evenly.

Step 2: Make the Dressing

In a separate small bowl, whisk together the mayonnaise and pickle juice until smooth and well combined. This simple dressing is what brings all the flavors together!

Step 3: Combine and Season

Pour the dressing over the chicken mixture and toss gently until everything is evenly coated. Season with salt and pepper to taste, adjusting according to your preference.

Note: The salad tastes even better after it sits for 30 minutes or so, allowing the flavors to meld together!

Pro Tips for Making the Recipe

Chicken Texture: For the best texture, use a mix of white and dark meat, and chop the chicken into bite-sized pieces rather than shredding it too finely.
Pickle Selection: Use good quality, crunchy dill pickles. The jarred refrigerated ones often have better texture than shelf-stable varieties.
Draining Pickles: Pat your diced pickles with a paper towel before adding them to prevent excess moisture from making your salad watery.
Pickle Juice Adjustment: Start with 2 tablespoons of pickle juice and add more if you want a stronger flavor. The pickle juice is what makes this salad stand out!
Seasoning Patience: Wait to add salt until after mixing everything together, as pickles and pickle juice already contain salt.

How to Serve

As a Sandwich

Pile this delicious chicken salad between slices of crusty sourdough bread with lettuce and tomato for a classic lunch option. It also works wonderfully on croissants or bagels!

In a Wrap

Roll it up in a tortilla with some fresh greens for an easy grab-and-go meal.

For Low-Carb Options

Serve on a bed of mixed greens, stuffed in hollowed-out tomatoes, or wrapped in large lettuce leaves.

For Entertaining

Offer it as a dip with crackers, cucumber rounds, or endive leaves for an impressive appetizer.

Make Ahead and Storage

Storing Leftovers

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after the first day as they have time to meld together.

Make Ahead Tips

This salad is perfect for meal prep! Make a big batch on Sunday and portion it out for lunches throughout the week.

Freezing

I don’t recommend freezing this salad as mayonnaise tends to separate when thawed, and the vegetables will lose their crunch.

Serving from the Fridge

For the best flavor, take the chicken salad out of the refrigerator about 15 minutes before serving to take the chill off.

FAQs

Can I use canned chicken for this recipe?

Yes, you can use canned chicken in a pinch, though the texture won’t be quite as nice as fresh cooked chicken. Make sure to drain it very well and break up any large chunks before mixing with other ingredients.
How do I prevent my chicken salad from becoming watery?

Make sure to pat your diced pickles dry before adding them to the salad. Also, if your chicken is freshly cooked, allow it to cool completely before making the salad. Warm chicken can cause the mayonnaise to break down.
Can I make this recipe dairy-free?

Absolutely! This recipe is naturally dairy-free if you use a dairy-free mayonnaise. Just check the labels to make sure there are no hidden dairy ingredients in your mayonnaise or pickles.
What’s the best way to cook chicken for this salad?

For the juiciest chicken, I recommend poaching boneless, skinless chicken breasts or thighs in seasoned water until they reach 165°F internally. Let them cool before chopping. Alternatively, roasting chicken with a little olive oil, salt, and pepper at 375°F gives great flavor.

Final Thoughts

This Dill Pickle Chicken Salad brings together simplicity and bold flavor in a way that’ll make your taste buds dance! It’s become my go-to recipe when I need something quick yet satisfying, and the pickle lover in me can’t get enough of that tangy crunch. Give it a try—whether stuffed in a sandwich or eaten straight from the bowl—and discover your new favorite way to enjoy chicken salad!