Dill Pickle Chicken Salad
This dill pickle chicken salad combines shredded rotisserie chicken with a creamy, tangy mayo-based dressing loaded with crunchy dill pickles, celery, and red onion. It's ready in under 10 minutes and works equally well as a sandwich filling or served with crackers as a dip.
Total
15 minServings
4Ingredients
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11 Ingredients
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Instructions
- 1
In a large mixing bowl, combine mayonnaise, diced celery, diced red onion, dill weed, garlic powder, Dijon mustard, and pickle juice.
- 2
Add the diced dill pickles to the bowl and stir everything together to create the dressing base.
- 3
Add the shredded rotisserie chicken to the bowl.
- 4
Using a hand mixer, blend the chicken with the dressing until it's fully combined and shredded to your desired consistency. Alternatively, you can fold it in with a spatula.
- 5
Taste the chicken salad and season with salt and pepper if needed. Note that the saltiness of the pickles may be sufficient.
- 6
Serve immediately with crackers, on a sandwich, or in a lettuce wrap.
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Tips & Notes
Pro tips
- Dice pickles and vegetables finely and evenly so each bite has balanced texture and flavor.
- Reserve 1 tablespoon of dill pickle juice to brighten the dressing—it adds tang without extra salt.
- Fold ingredients gently to avoid shredding the chicken further; mix just until combined.
- Taste before adding salt since pickles and mustard contribute saltiness; add incrementally to avoid over-salting.
Substitutions
- Mayonnaise → Greek yogurt or sour cream (note: use 3/4 cup Greek yogurt + 1/4 cup mayo to maintain creaminess and tang)
- Dried dill weed → fresh dill (1 tablespoon chopped, added at the end) or 1/2 teaspoon ground dill seed
- Dijon mustard → whole-grain mustard (same amount; slightly earthier flavor and visible seeds)
- Red onion → white onion or shallots (note: reduce quantity by half as shallots are stronger)
Storage & make-ahead
Refrigerate in an airtight container for up to 3 days; no reheating needed. To make ahead, prepare up to 1 day in advance and stir gently before serving.
Common Questions
Can I use fresh dill instead of dried dill weed?
Yes—use 1 tablespoon fresh dill chopped finely, or reduce to 1 teaspoon since fresh dill is more potent when raw.
How long does dill pickle chicken salad keep?
Store in an airtight container in the refrigerator for up to 3 days. The salad will soften slightly as it sits but remains safe to eat.
Can I make this ahead?
Yes—prepare it up to 1 day in advance. Cover tightly to prevent it from absorbing fridge odors. Stir before serving if any liquid separates.
What if I don't have rotisserie chicken?
Use 3 cups cooked shredded chicken from poached, grilled, or canned chicken (drained well). Rotisserie chicken just saves time and adds flavor.
Is this recipe dairy-free or keto-friendly?
It's keto-friendly as written. For dairy-free, replace mayo with dairy-free mayo (1:1 ratio) and use Dijon mustard, which is typically dairy-free.
