Pickle fans, this one’s for you. Dill Pickle Chicken Salad is a tangy, flavorful option that’s quick to prepare and perfect for lunch or a light dinner. Serve it with vegetables or crackers for a high-protein, lower-carb meal, or pile it into a croissant for something heartier.
If you enjoy simple chicken salad recipes, try my other favorites like Italian Grinder Chicken Salad, Chicken Caesar Pasta Salad, BLT Chicken Salad, Buffalo Chicken Salad, Street Corn Chicken Salad, Chicken Avocado BLT Pasta Salad, and Chicken Bacon Ranch Pasta Salad.
Why You’ll Love Dill Pickle Chicken Salad
Fast and fuss-free: Ready in about 15 minutes, this salad is ideal for busy days or quick meal prep.
Simple, flavorful ingredients: Shredded chicken, crunchy vegetables, plenty of chopped dill pickles, fresh dill, and a creamy dressing of mayo and sour cream (with a splash of pickle juice) combine for big flavor and satisfying texture.
High in protein: Pair the salad with cucumber rounds or celery for a lower-carb, protein-forward meal.
Packed with pickle flavor: Many recipes skimp on the tang; this one leans into it with both chopped pickles and pickle juice in the dressing plus fresh dill for brightness.
Key Ingredients
Chicken: Rotisserie chicken is convenient and flavorful, so you can skip cooking from scratch.
Dill pickles: Choose dill pickles, not sweet pickles, for the right savory tang.
Ranch seasoning: Powdered ranch adds a familiar savory base to the dressing along with salt and cracked pepper.
Fresh dill: Finely chopped dill weed delivers aromatic, herbal notes; dried dill can be used as a substitute in a pinch.
Veggies: Celery for crunch, plus green onions and sweet yellow onion for mild bite and aroma.
Creamy dressing: A mix of mayonnaise and sour cream creates creaminess while pickle juice adds acidity and brightness.
How to Make Dill Pickle Chicken Salad
Shred the rotisserie chicken and chop the pickles, celery, green onions, and yellow onion.
Make the dressing in a large bowl: combine mayonnaise and sour cream, then stir in ranch seasoning, salt, pepper, chopped fresh dill, and a tablespoon of pickle juice. Whisk until smooth and taste—add a bit more pickle juice or ranch seasoning if you want more tang or seasoning.
Add the shredded chicken and the chopped vegetables to the bowl. Fold gently from the bottom up so the dressing coats every piece evenly.
Cover and refrigerate until ready to serve. Stored in an airtight container, the salad keeps for about four days.
Variations
Lighten it up: Replace the mayonnaise and sour cream with plain Greek yogurt for a lighter dressing. A 4% fat Greek yogurt gives extra creaminess compared to nonfat yogurt while still reducing overall richness.
Add heat: Stir in diced pickled jalapeños or banana peppers for a spicy, tangy kick that complements the pickle flavor.
Looking for More Recipes?
Try other chicken-salad variations like Italian Grinder Chicken Salad, BLT Chicken Salad, Chicken Avocado BLT Pasta Salad, Buffalo Chicken Salad, Street Corn Chicken Salad, Chicken Caesar Pasta Salad, or Chicken Bacon Ranch Pasta Salad.
I hope you enjoy this tangy Dill Pickle Chicken Salad—leave a comment if you try it or have questions. If you make any of these recipes, tag @BadBatchBaking on Instagram to be featured—I love seeing your recreations!
Dill Pickle Chicken Salad
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Ingredients
- 2.5 cups rotisserie chicken shredded
- 1/2 cup dill pickles chopped
- 1/3 cup celery finely diced
- 1/4 cup green onions diced
- 1/4 cup yellow onion minced
Dressing
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon ranch seasoning
- 1 tablespoon dill pickle juice
- 2 tablespoons fresh dill weed chopped
- 1/2 tsp each salt and cracked pepper
Instructions
- Debone and shred the rotisserie chicken and chop all other ingredients.
- Make the dressing in a large bowl: combine mayonnaise and sour cream, then add ranch seasoning, salt, pepper, fresh dill, and pickle juice. Whisk and taste, adjusting pickle juice or seasoning as desired.
- Add the chicken, diced pickles, celery, and onions. Fold from the bottom up so the dressing coats everything evenly.
- Cover and refrigerate until serving. The salad keeps about 4 days in the fridge.
Notes
Swap mayo and sour cream for plain Greek yogurt to reduce fat while keeping creaminess—4% Greek yogurt offers extra richness compared to nonfat.
Make it Spicy
Add diced pickled jalapeños or banana peppers for heat that complements the pickle flavor.
Nutrition
Nutrition information is an estimate and should be used as a guide.
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