Name: Crunchy Dill Pickle Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast or thighs, shredded or diced; 1/2 cup chopped dill pickles; 1/3 cup celery, finely diced; 2 tablespoons red onion or green onion, finely chopped (optional); 1/2 cup mayonnaise; 1 teaspoon Dijon mustard (or yellow mustard); 1 tablespoon pickle juice; 1 teaspoon fresh or dried dill; Salt and pepper, to taste

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This Crunchy Dill Pickle Chicken Salad is a fresh, tangy twist on classic chicken salad that I love making when I want something flavorful, high-protein, and full of texture. It’s loaded with tender chicken, crisp pickles, and a creamy dressing with just the right amount of dill and crunch. Whether I stuff it into a sandwich, scoop it onto lettuce, or eat it with crackers, it’s always a hit.

Why You’ll Love This Recipe

I love this chicken salad because it’s easy to throw together with just a few ingredients, and it packs a punch of flavor thanks to the pickles and dill. It’s perfect for meal prep, lunchboxes, or quick, no-cook dinners. The crunch from the pickles and celery makes it super satisfying, and it’s just the right balance of creamy, tangy, and savory.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast or thighs (shredded or diced)
Dill pickles (chopped)
Celery (finely diced)
Red onion or green onion (optional, for a bite)
Mayonnaise
Dijon mustard (or yellow mustard for a classic flavor)
Pickle juice (from the jar, for extra tang)
Fresh or dried dill
Salt and pepper

Directions

I start by adding the shredded or diced cooked chicken to a large mixing bowl.
I stir in the chopped pickles, diced celery, and onion if I’m using it.
In a small bowl, I whisk together the mayo, mustard, pickle juice, dill, salt, and pepper until smooth.
I pour the dressing over the chicken mixture and stir until everything is evenly coated.
I taste and adjust the seasoning if needed, then chill the salad in the fridge for at least 15–20 minutes to let the flavors come together.
I serve it cold on sandwiches, lettuce wraps, with crackers, or by the spoonful!

Servings and timing

This recipe makes about 4 servings. It takes 10–15 minutes to prepare and can be eaten right away, though I like to let it chill for a bit for the best flavor.

Variations

Sometimes I mix in chopped hard-boiled eggs for extra protein, or swap the mayo for Greek yogurt to lighten it up. When I want more heat, I stir in a little hot sauce or chopped pickled jalapeños. I’ve also added shredded cheddar or Swiss cheese for a fun twist. For crunch, I’ve tossed in sunflower seeds or crushed kettle chips right before serving.

Storage/Reheating

I store the chicken salad in an airtight container in the fridge for up to 3 days. It tastes even better the next day as the flavors continue to blend. Since it’s a cold dish, there’s no reheating needed—just grab and go.

FAQs

Can I use canned chicken?

Yes, I’ve used canned chicken when I need a fast option. I just drain it well and shred it before mixing with the rest of the ingredients.

What kind of pickles work best?

I prefer classic dill pickles, but I’ve also used spicy dill or garlic pickles for extra flavor. Avoid sweet pickles unless you want a sweeter salad.

Can I make this dairy-free?

Yes, just use a dairy-free mayo. There’s no cheese or other dairy in the base recipe, so it’s easy to keep it dairy-free.

Can I freeze chicken salad?

I don’t recommend freezing it—mayo-based salads don’t thaw well and tend to separate. It’s best made fresh or stored in the fridge.

What can I serve this with?

I like it in sandwiches, lettuce cups, pita pockets, or on crackers. It’s also great scooped on top of a salad or served with sliced veggies for dipping.

Conclusion

Crunchy Dill Pickle Chicken Salad is creamy, zesty, and packed with texture and bold flavor. It’s easy to make, perfect for meal prep, and totally satisfying whether I’m enjoying it for lunch, dinner, or a snack. If I love pickles, this salad is a must-try.