Dill Pickle Chicken Salad

This Dill Pickle Chicken Salad takes a classic chicken salad recipe and gives it a zesty, briny twist! Shredded chicken, crunchy pickles, boiled eggs, and celery come together in a creamy dressing packed with bold pickle flavor. If you love pickles, this will be your new favorite way to enjoy chicken salad!

It’s creamy yet crisp, tangy yet hearty, and perfect for meal prep. Whether you’re making sandwiches, wraps, or just scooping it up with crackers, it’s a delicious and easy chicken salad recipe that’s great for lunch, snacks, or even potlucks.

Make it ahead for stress-free meals throughout the week or bring it to a summer BBQ. I love a good classic like ham and pea salad or egg salad, but sometimes it’s fun to mix things up.

If you enjoy creative twists like chicken salad with grapes and pecans and cranberry chicken salad, this dill pickle version is a must-try!

Ingredients for Chicken Salad with Pickles

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Cooked chicken – Use shredded or diced cooked chicken breast. You can also use store-bought rotisserie chicken, leftover cooked chicken, or crockpot shredded chicken.
• Chopped dill pickles – For the zesty, briny, crunch! It’s kind of the star of this chicken pickle salad. I usually keep a jar of quick dill pickles on hand for this very reason!
• Hard boiled eggs – I always make a few extra while I’m at it. Chicken salad today, egg salad tomorrow!
• Finely chopped celery and scallions – Adds a more crunch and flavor
• For the dressing – Mayonnaise, sour cream, yellow mustard, and sweet relish.
• Fresh dill – Added to the dressing, it enhances the dill flavor with fresh herbs.
• Seasoning – Salt, pepper, and garlic powder.

How to Make Dill Pickle Chicken Salad

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: In a large mixing bowl, combine the chicken, dill pickles, chopped eggs, celery, and green onions. Set that aside while you make the dressing.

Step 2: In a separate small bowl, whisk the mayo, sour cream, mustard, relish, fresh dill, garlic powder, salt, and pepper together until well blended.

Step 3: Pour the dressing over the chicken mixture and use salad tongs to toss until everything is evenly coated. Cover the bowl with plastic wrap and place it in the fridge to chill for at least an hour before serving. It tastes even better once it has had a chance to sit and chill!

Storage

Refrigerator: Store leftovers in the fridge for up to 3 days. It needs to be covered in an airtight container for maximum freshness, so it doesn’t dry out.

Serving Suggestions

I could eat this salad by the spoonful. Give me a side of salty potato chips and I’m satisfied! I’ve also been known to make a mean sandwich on a croissant, sourdough bread, or a bun.

To keep it low carb, you could make a lettuce wrap or any low carb tortilla wrap.

You could also scoop it up with fresh veggies, like cucumber slices or bell peppers, or crackers.

Additions and variations

• Swap the sour cream for plain Greek yogurt. Both are creamy and tangy, but the yogurt is a bit lighter.
• Add red onion. Instead of scallions, finely diced red onion would be a great alternative.
• Use Dijon mustard. It’s sharper and spicier than yellow mustard, which could be great.
• Less dill. This is a dill pickle chicken salad recipe, however, if you prefer less dill flavor, you could use sweet pickles or butter pickles instead.
• More dill. Add a little bit of the dill pickle juice from the pickle jar to your dressing.
• Want a little heat? Use spicy dill pickles for an extra kick!

More Dill Pickle Recipes

• Fried Pickle Spears
• Cheeseburger Casserole with Pickles
• Pickles in a Blanket