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dill pickle chicken salad

Dill Pickle Chicken Salad

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Tangy chicken salad with shredded chicken, chopped dill pickles, and creamy mayo dressing creates that signature deli-style flavor in just minutes. Fresh dill and pickle juice add brightness while celery provides crunch without any complicated techniques.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 15 minutes
Servings: 6 servings
Course: dinner, lunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cooked chicken breast, shredded Rotisserie chicken works great
  • ½ cup dill pickles, chopped and drained Pat dry with paper towels
  • ¾ cup mayonnaise Full-fat for best texture
  • ½ cup celery, diced Adds fresh crunch
  • 2 tablespoons fresh dill, chopped Can use 1 teaspoon dried dill
  • 1 tablespoon pickle juice Adjust to taste
  • 1 tablespoon Dijon mustard Adds depth of flavor
  • ¼ teaspoon salt Adjust to taste
  • ¼ teaspoon black pepper Freshly ground preferred

Equipment

  • 1 Large bowl For mixing salad
  • 1 Small bowl For dressing
  • 1 Strainer To drain pickles
  • 1 knife For chopping
  • 1 cutting board For prep work
  • 1 Rubber spatula For folding
  • 1 paper towels To dry pickles

Method
 

  1. Shred cooked chicken breast into bite sized pieces using two forks or chop into small cubes with a knife, ensuring the chicken is completely cooled so it doesn't make the mayo watery.
  2. Drain dill pickles completely in a strainer and pat them dry with paper towels to remove excess moisture that would make the salad watery.
  3. Chop drained pickles into small pieces about the size of peas and dice celery into similar sized pieces for consistent texture throughout.
  4. Mix mayonnaise with Dijon mustard, pickle juice, and chopped fresh dill in a small bowl until smooth and creamy with no lumps visible.
  5. Add shredded chicken, chopped pickles, and diced celery to a large bowl and pour the dressing over everything.
  6. Fold gently with a spatula until every piece is coated with dressing, being careful not to overmix or the chicken will break down into mush.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes so the flavors blend together and the chicken absorbs the pickle flavor.
  8. Serve cold on croissants, in wraps, over lettuce, or with crackers for sandwiches or salads.
    chilling dill pickle chicken salad before serving

Nutrition

Serving: 150gCalories: 285kcalCarbohydrates: 3gProtein: 22gFat: 21gSaturated Fat: 3.5gPolyunsaturated Fat: 12gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 420mgPotassium: 280mgFiber: 0.5gSugar: 1.5gVitamin A: 120IUVitamin C: 2mgCalcium: 25mgIron: 0.8mg

Notes

Store in an airtight container in the refrigerator for up to 4 days. Drain pickles completely before adding to prevent watery texture. Use completely cooled chicken or the mayo will separate and become oily. Flavor improves after chilling for 30 minutes.

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