Dill Pickle Chicken Salad Recipe

I absolutely love sharing this Dill Pickle Chicken Salad Recipe with friends and family because it perfectly balances tangy, creamy, and savory flavors in a way that feels both comforting and refreshingly bright. The combination of shredded chicken with crunchy dill pickles, crisp celery, and a zesty, herby dressing makes it an all-time favorite that’s easy to prepare yet impressive on any table. Whether you want a quick lunch, a picnic dish, or a crowd-pleasing appetizer, this salad has become my go-to for a satisfying and flavorful meal that everyone asks for again and again.

Why You’ll Love This Dill Pickle Chicken Salad Recipe

What draws me to this Dill Pickle Chicken Salad Recipe is the incredible flavor profile—it’s tangy, creamy, and has just the right crunch to keep every bite interesting. The dill pickles lend a bright acidity that wakes up the chicken, while the fresh dill herself adds an aromatic, herbaceous note that feels fresh and summery. The mix of creamy mayo and sour cream balances the sharpness of the pickles and mustard, making the whole thing unbelievably well-rounded and addictive.

Aside from the flavor, I love how easy this recipe is to put together. You don’t need any fancy equipment or obscure ingredients, just simple staples you might already have in your fridge or pantry. It’s perfect for when you want something quick but still want to impress. Plus, it holds up so well in the fridge, which makes it fantastic for meal prep or bringing to potlucks and gatherings. Whenever I need a no-fuss recipe that’s a little different but wildly satisfying, this one always fits the bill.

Ingredients You’ll Need

A large clear glass bowl filled with shredded cooked chicken, light brown and slightly moist in texture, sits slightly off center at the top on a white marbled surface. Surrounding this bowl are eight smaller white bowls and clear glass bowls arranged closely in a semi-circle. From the top right clockwise, the first bowl contains chopped hard-boiled eggs with white and bright yellow pieces; the second has chopped bright green celery; the third holds chopped dark green scallions; the fourth has a yellow sauce labeled yellow mustard in a small white bowl; the fifth is filled with a pale greenish-yellow sweet relish with visible small chunks; the sixth has powdery light beige garlic powder in a small white bowl; the seventh bowl contains fresh, fine dill leaves in bright green; and the eighth bowl is filled with thick white sour cream. Near the bottom left is another white bowl containing creamy pale yellow mayonnaise. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this Dill Pickle Chicken Salad Recipe are wonderfully simple but essential, creating layers of texture, flavor, and freshness that make the salad pop.

Cooked chicken (2 cups): I like using shredded or chopped chicken breast for a tender, protein-packed base.
Chopped dill pickles (1 ½ cups): These provide tang, crunch, and that signature dill pickle flavor that ties the recipe together.
Hard boiled eggs (2, chopped): Eggs add creaminess and a subtle richness to the texture.
Chopped celery (1 cup): I love celery for the refreshing crunch and freshness it brings.
Chopped scallions (¼ cup): Scallions offer mild onion flavor and a nice color contrast.
Mayonnaise (½ cup): The creamy binder that smooths out all the flavors.
Sour cream (¼ cup): Adds tang and lightens the texture of the dressing.
Yellow mustard (1 tablespoon): Brings subtle heat and depth to the dressing.
Sweet relish (1 tablespoon): Balances the savory with a touch of sweetness and extra pickle flavor.
Fresh dill (1 tablespoon, chopped): Elevates the dill flavor for a fresh, herbaceous punch.
Garlic powder (½ teaspoon): Adds a gentle savory undertone.
Salt and pepper (to taste): To season everything perfectly and bring out the best flavors.

Directions

Step 1: In a large bowl, combine the cooked chicken, chopped dill pickles, chopped hard boiled eggs, celery, and scallions. Mix these ingredients gently to distribute evenly without breaking up the eggs or chicken too much.

Step 2: In a separate small bowl, whisk together the mayonnaise, sour cream, yellow mustard, sweet relish, chopped fresh dill, garlic powder, salt, and pepper until the dressing is smooth and well blended.

Step 3: Pour the dressing over the chicken mixture. Toss everything carefully to coat all the pieces evenly with the creamy dressing, making sure every bite gets a delicious flavor boost.

Step 4: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time lets the flavors meld beautifully and the salad chill, which I find really improves the taste and texture.

Step 5: Just before serving, give the salad a quick stir to redistribute any dressing that settled at the bottom and serve chilled or at room temperature.

Servings and Timing

This Dill Pickle Chicken Salad Recipe yields about 6 servings, making it perfect for a small family meal or a gathering with friends. Prep time is roughly 15 minutes, assuming your chicken and eggs are already cooked. The actual cook time doesn’t apply here since everything is combined cold, but you should factor in at least 30 minutes of chilling time for the flavors to meld. Altogether, you’re looking at about 1 hour and 10 minutes from start to finish, which includes the resting time for optimal flavor.

How to Serve This Dill Pickle Chicken Salad Recipe

A clear glass bowl holds a mixed salad with about three visible layers of ingredients blended together: creamy light yellow dressing, small pieces of pale pink chicken, soft yellow egg chunks, bright green sliced scallions, and muted green pickle slices. The salad looks thick and creamy, with uneven textured bits spread across the bowl's inside, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this salad, I love its versatility. For a casual lunch, I often spoon it onto toasted whole grain bread or crunchy crackers for a delightful sandwich or snack. Sometimes I serve it over a bed of fresh greens like butter lettuce or arugula to make a light, refreshing meal. It also pairs wonderfully with crispy kettle-cooked chips or a side of fresh veggie sticks for a picnic or party platter.

For presentation, sprinkling a little extra fresh dill or finely chopped scallions on top adds a pop of green that makes the salad look as good as it tastes. I sometimes add a few thin slices of dill pickle for those lucky enough to get an extra pickle crunch. As for beverages, I find that a crisp white wine like Sauvignon Blanc complements the dill and tangy notes perfectly. If you prefer non-alcoholic drinks, a sparkling lemonade or iced tea with lemon really enhances the bright flavors.

This salad tastes best chilled or at room temperature, making it easy to serve at potlucks, family dinners, or even holiday gatherings. I usually portion it in small salad bowls or serve it family-style with plenty of sides for people to build their perfect plate. It’s one of those dishes that’s as much about the flavor as the experience of sharing and enjoying it with loved ones.

Variations

I’ve had a lot of fun experimenting with variations of this Dill Pickle Chicken Salad Recipe to suit different tastes. For a lighter, dairy-free version, I swap the mayonnaise and sour cream for avocado mayonnaise or plain mashed avocado with a squeeze of lemon juice—it’s creamy, tangy, and adds healthy fats too. You can also add crunchy apples or grapes for a sweet contrast that pairs amazingly well with the savory pickles and chicken.

If you want to turn this into a vegan-friendly salad, I recommend using chickpeas mashed roughly in place of chicken and combining them with vegan mayo and plant-based sour cream. The texture is a bit different but still really satisfying, and the pickles and mustard keep that signature tang intact.

For a flavor twist, adding a pinch of smoked paprika or a dash of hot sauce into the dressing gives it a smoky or spicy kick that I absolutely adore. I’ve also tried roasting the chicken with garlic and herbs before shredding for a deeper flavor. No matter the variation, the key is balancing creamy and tangy components while keeping that delightful pickle crunch front and center.

Storage and Reheating

Storing Leftovers

After enjoying this Dill Pickle Chicken Salad Recipe, I always store leftovers in an airtight container to keep it fresh and prevent any fridge odors from seeping in. Glass or BPA-free plastic containers with tight lids work perfectly. Stored properly, the salad will keep well in the refrigerator for up to 3 days. I recommend giving it a quick stir before serving leftovers to distribute any settling of the dressing.

Freezing

This particular chicken salad isn’t ideal for freezing because the mayo and sour cream can separate and turn watery once thawed, which affects texture and flavor. I prefer making only as much as I can enjoy within a few days rather than freezing it. If you want to prep in advance, just keep the chicken and chopped veggies separate from the dressing and combine them fresh when ready to serve.

Reheating

This salad is meant to be served chilled or at room temperature, so reheating isn’t necessary or recommended. If you prefer a warm dish, I suggest setting aside a portion of cooked chicken to warm up on the side while serving the salad chilled. Warming up the whole salad would cause the creamy dressing to break down and the fresh vegetables to become soggy, which changes the texture I love.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor. Just shred or chop the meat and you’re good to go. It makes this Dill Pickle Chicken Salad Recipe even easier for busy days.

What if I don’t have fresh dill? Can I substitute dried dill?

Yes, you can use dried dill if fresh isn’t available. However, since dried herbs are more concentrated, use about a teaspoon instead of a tablespoon and adjust to taste. Fresh dill really brightens the salad, but dried works in a pinch.

Is this salad gluten-free?

Yes, this recipe is naturally gluten-free as long as you double-check your mustard and relish labels to ensure no gluten-containing additives. It’s a safe and delicious option for gluten-sensitive eaters.

Can I make this salad ahead of time?

Definitely! Preparing this salad a few hours or the night before allows the flavors to develop beautifully. Just keep it refrigerated and give it a good stir before serving. Avoid adding any delicate garnish until just before serving.

What are some good alternatives to mayonnaise in this recipe?

Some great substitutes include Greek yogurt for a lighter tang or avocado mayo for a dairy-free option. You can also blend silken tofu or mashed avocado to experiment with creamy textures while keeping that essential creaminess.

Conclusion

I truly hope you enjoy making and eating this Dill Pickle Chicken Salad Recipe as much as I do. It’s one of those special recipes that brighten any meal with its lively, creamy, and crunchy combination. Whether you’re sharing it with loved ones or treating yourself to a flavorful bite, this salad brings warmth, ease, and deliciousness to your table every time. Give it a try—you might just find your new favorite chicken salad!